Sweet-sour meatballs, pk

Quantity		Ingredient
2	pounds	Bulk sausage; rolled into 1 1/2\" balls
40	ounces	Canned pineapple chunks; drained, reserving 1 cup liquid
1	cup	Realemon reconstituted lemon juice
⅓	cup	Firmly packed light brown sugar
2	tablespoons	Soy sauce
1	teaspoon	Ground ginger
2	tablespoons	Cornstarch
2	mediums	Green peppers; cut in pieces

In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers.

Busted by Barb at Possum Kingdom Lake Texas Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest V1 #955 by "abprice@..." <abprice@...> on Dec 12, 1997

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