2 lb. bulk sausage (rolled into 1 1/2" balls)
2 (20 oz.) pineapple chunks (drained, reserving 1 c. liquid)
1 c. ReaLemon lemon juice
1/3 c. brown sugar, packed
2 tbsp. soy sauce
1 tbsp. ground ginger
2 tbsp. cornstarch
2 green peppers, cut in pieces

Brown meatballs; drain. Combine reserved pineapple juice, lemon juice, brown sugar, soy sauce and ginger. In small cup, stir 2 tablespoons of this mixture with cornstarch. Set aside.

Add remaining liquid mixture to skillet with meatballs. Cover and simmer 20-25 minutes. Add green peppers and pineapple chunks. Heat. Gradually stir in cornstarch mixture. Bring to a boil and stir for 1 minute. Turn into serving dish. Place over warmer. Serve with toothpicks.