5 teaspoons Wyler’s Instant Bouillon or 5 Beef Flavor Bouillon Cubes
1/4 cup water
1-1/2 pounds lean ground beef
1 cup soft bread crumbs
3/4 cup finely chopped onion
1 egg
1 (20-ounce) can pineapple chunks, drained and reserving syrup
1/3 cup ReaLemon Reconstituted Lemon Juice
3 tablespoons firmly packed light brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
2 tablespoons cornstarch
1 large green pepper, seeded and cut into bite-size pieces
Hot cooked rice
In small saucepan, over low heat, dissolve 2 tsp. bouillon in water. In large bowl, combine beef, crumbs, onion, bouillon liquid and egg; mix well. Shape into 18 meatballs. In large skillet, brown meatballs; pour off fat. In 2 cup measure, combine 1/4 cup pineapple syrup, ReaLemon, sugar, soy sauce, remaining bouillon and ginger; add to meatballs. Cover and simmer 20 to 25 minutes. Combine remaining pineapple syrup and cornstarch; stir into meatball mixture. Cook and stir until thickened. Add pineapple and green pepper. Heatthrough. Serve with rice. Refrigerate leftovers.
1/4 cup water
1-1/2 pounds lean ground beef
1 cup soft bread crumbs
3/4 cup finely chopped onion
1 egg
1 (20-ounce) can pineapple chunks, drained and reserving syrup
1/3 cup ReaLemon Reconstituted Lemon Juice
3 tablespoons firmly packed light brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
2 tablespoons cornstarch
1 large green pepper, seeded and cut into bite-size pieces
Hot cooked rice
In small saucepan, over low heat, dissolve 2 tsp. bouillon in water. In large bowl, combine beef, crumbs, onion, bouillon liquid and egg; mix well. Shape into 18 meatballs. In large skillet, brown meatballs; pour off fat. In 2 cup measure, combine 1/4 cup pineapple syrup, ReaLemon, sugar, soy sauce, remaining bouillon and ginger; add to meatballs. Cover and simmer 20 to 25 minutes. Combine remaining pineapple syrup and cornstarch; stir into meatball mixture. Cook and stir until thickened. Add pineapple and green pepper. Heatthrough. Serve with rice. Refrigerate leftovers.
