Instructions: In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers.

Makes about 8 dozen appetizers.

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