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

In large skillet, brown meatballs and drain. Meanwhile, combine reserved pineapple liquid, Realemon, sugar, soy sauce, and ginger. In small cup, stir 2 tablespoons Realemon mixture in 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 set 1 minute. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers.