5 tsp. beef flavor instant bouillon or 5 beef flavor bouillon cubes
1/4 c. water
1 1/2 lbs. lean ground beef
1 c. soft bread crumbs
3/4 c. finely chopped onion
1 egg
1 (20 oz.) can pineapple chunks, drained, reserving liquid
1/3 c. reconstituted lemon juice
3 tbsp. firmly packed light brown sugar
2 tbsp. soy sauce
1 tsp. ground ginger
2 tbsp. cornstarch
1 lg. green pepper, seeded, cut into bite-size pieces
Hot cooked rice

In small saucepan, over low heat, dissolve 2 teaspoons 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, lemon juice, 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 meatballs mixture. Cook and stir until thickened. Add pineapple and green pepper. Heat through. Serve with rice. Refrigerate leftovers.