In a large bowl combine:
1 1/2 lb. ground beef
1 (8 oz.) can water chestnuts, drained and chopped
2 eggs
1/2 c. dry bread crumbs
4 t. instant beef bouillon
1 T. Worcestershire sauce
Mix well.
Shape into 1 1/4 inch balls and place in large skillet. Brown meatballs. Remove from pan and drain fat.
In skillet, combine:
1 c. water
1/2 c. firmly packed brown sugar
1/2 c. lemon juice concentrate
1/4 c. catsup
2 T. cornstarch
pinch of salt
Simmer until sauce thickens. Add meatballs. Simmer ten minutes. With 2 minutes left, add:
1 large red or green pepper cut into squares
Garnish with chopped parsley, if desired
