Sweet-Sour Meatballs
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
1/3 cup firmly packed light brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
2 tablespoons cornstarch
2 medium 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.
Tags: canned pineapple, green peppers, ground ginger, lemon juice, light brown sugar, pineapple chunks, sausage, skillet, soy sauce, sweet sour meatballsRelated recipe posts
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