Sweet 'n sour meatballs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean ground beef |
| 8 | ounces | Water chestnuts; drained chopped |
| 2 | Eggs | |
| ⅓ | cup | Plain dry bread crumbs |
| 4 | teaspoons | Beef-flavor instant bouillon |
| 1 | tablespoon | Worcestershire sauce |
| 1 | cup | Water |
| ½ | cup | Brown sugar |
| ½ | cup | Lemon juice from concentrate |
| ¼ | cup | Ketchup |
| 2 | tablespoons | Cornstartch |
| ¼ | teaspoon | Salt |
| 1 | Red or green bell pepper cut into squares | |
Directions
In large bowl, combine meat, water, chestnuts, eggs, crumbs, vouillon, and Worcestershire; mix well. Shape into 1¼" meatballs. In large skillet, brown meatballs. Remove from pan; pour off fat. In skillet, combine remaining ingredients except bell pepper; cook and stir until thickened. Add meatballs; simmer uncovered 10 minutes. Add bell pepper; heat through. Refrigerate leftovers. Submitted By LAWRENCE KELLIE On 10-02-94
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