Instructions: PREPARE GINGER GLAZE:Smoothly mix water and cornstarch. Stir in pineapple juice, beef broth, cider vinegar, sugar, soy sauce, ginger. Set aside.

Thoroughly mix waterchestnuts, onions, pork, soy, eggs and bread crumbs. Shape into 3/4-inch balls (you should have about 72).

Heat 1 tbsp. of the oil in a wide frying pan over medium heat. Add meatballs, about a third at a time, and cook, stirring, until well browned (about 10 minutes); add oil as needed. Remove meatballs and set aside. Clean pan.

Add glaze to pan, increase heat to high, and stir until glaze boils vigorously. Add meatballs, reduce heat, and simmer for 10 minutes. Offer with wooden picks.

Yield: 6 dozen
T(Cooking Time):
"0:45"

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