Sweet and Sour Meatballs IV

Ingredients

• 5 teaspoons beef bouillon granules divided
• 3 tablespoons brown sugar packed
• 2 tablespoons cornstarch 
• 1 cup bread crumbs dry
• 1  eggs 
• 1 teaspoon ginger root fresh grated
• 1  bell pepper green chopped
• 1.5 pounds ground beef lean
• 0.3 cup juice of lemon fresh
• 0.8 cup onion minced
• 20 ounce pineapple chunks with juice reserved drained canned
• 2 tablespoons soya sauce 
• 0.3 cup water boiling

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. In a small saucepan, dissolve 2 teaspoons of the bouillon granules in 1/4 cup boiling water. In a large bowl, combine ground beef, bread crumbs, onion, and egg.
2. Mix in the dissolved bouillon. Shape into meatballs, about 1 to 2 inches in diameter.
3. In a large saucepan over medium heat, brown the meatballs on all sides. In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules, and ginger.
4. Pour into the pan with meatballs. Cover, and simmer for 25 minutes.
5. In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened.
6. Add green pepper and pineapple chunks; heat thoroughly.