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4 1/4 lb. Bulk Sausage
1 1/4 oz. Pineapple
1 cup Realemon Lemon Juice
1/3 cup Light Brown Sugar
2 tbs. Soy Sauce
1 tsp. Ginger
2 tbs. Cornstarch
2 clove Green Pepper
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.
1 1/4 oz. Pineapple
1 cup Realemon Lemon Juice
1/3 cup Light Brown Sugar
2 tbs. Soy Sauce
1 tsp. Ginger
2 tbs. Cornstarch
2 clove Green Pepper
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.
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