1 1/2 lbs. lean ground beef
1 (8 oz.) can water chestnuts, drained and chopped
2 eggs, slightly beaten
1/3 c. plain dry bread crumbs
4 tsp. beef flavored instant bouillon
1 tbsp. Worcestershire sauce
1 c. water
1/2 c. firmly packed light brown sugar
1/2 c. lemon juice from concentrate
1/4 c. ketchup
2 tbsp. cornstarch
1/4 tsp. salt
1 c. coarsely chopped red and green bell peppers
Hot cooked rice

In large bowl, combine meat, water chestnuts, eggs, crumbs, bouillon and Worcestershire; mix well. Shape into 1 1/4 inch meatballs. In large skillet, brown meatballs. Remove from pan; pour off fat.

In same skillet, combine remaining ingredients except 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 as desired. Refrigerate leftovers. Makes 6 to 8 servings.