1½ lbs. ground beef
1 8oz. can water chestnuts, rained and chopped
2 eggs, slightly beaten
1/3 cup plain dry bread crumbs
4 tsp. Knorr’s® Beef Flavor Instant Bouillon
1 tbsp, Worcestershire sauce
1 cup water
½ cup packed brown sugar
1/2 cup lemon juice
¼ cup ketchup
2 tbsp. cornstarch
¼ tsp. salt
1 cup diced red and green bell peppers
Hot cooked rice
In large bowl, combine meat, water chestnuts, eggs, crumbs, bouillon and
Worcestershire; mix well. Shape into 1¼” meatballs.
In large skillet, brown meatballs. Remove from pan; pour off fat. In same
skillet, combine remaining ingredients, expect peppers and rice, mix
well. Over medium heat, cook and stir until sauce thickens. Reduce
heat. Add meatballs; simmer uncovered 10 minutes. Add peppers; heat through.
Serve with rice. Garnish with parsley if desired. Refrigerate leftovers.
Makes 6 to 8 servings
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