2 lbs. bulk sausage, rolled into 1 1/2-inch balls
2 (20 oz.) cans pineapple chunks, drained, reserving 1 c. liquid
1 c. lemon juice
1/3 c. firmly packed light brown sugar
2 tbsp. soy sauce
1 tsp. ground ginger
2 tbsp. cornstarch
2 med. green peppers, cut in pieces

In large skillet brown meatballs; drain. Meanwhile, combine pineapple liquid, lemon juice, sugar, soy sauce, and ginger. In small cup stir 2 tablespoons lemon mixture into cornstarch. Set aside.

Add remaining lemon mixture to skillet; cover and simmer 20-25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minute. Turn into serving dish; place over warmer. Refrigerate leftovers. Recipe can be doubled.