1 1/2 lb. lean ground beef
1 (8 oz.) can water chestnuts, drained and chopped
2 eggs
1/3 c. plain dry bread crumbs
4 tsp. Wylers beef flavor instant bouillon
1 tbsp. Worcestershire sauce
1 c. water
1/2 c. firmly packed brown sugar
1/2 c. Real lemon juice from concentrate
1/4 c. ketchup
2 tbsp. cornstarch
1/4 tsp. salt
1 red or green bell pepper, cut into squares

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 skillet, combine remaining ingredients except bell pepper; cook and stir until thickened. Add meatballs; simmer uncovered 10 minutes. Add bell pepper, heat through. Refrigerate leftovers.