1 lb. ground beef
1 c. soft bread crumbs
1 egg, beaten
1/4 tsp. salt
1/4 tsp. coriander
2 tbsp. prepared horseradish
Cornstarch
1/2 c. oil
1 clove garlic
1/4 c. chopped onion
1 can water chestnuts
1 (15 oz.) can unsweetened pineapple chunks, drained & save 1/2 c. juice
1 (10 oz.) frozen Brussels sprouts

In large bowl, combine beef, crumbs, egg, salt, and seasonings. Mix and shape into small balls. Roll each ball in cornstarch. Heat oil in wok to 375 degrees. Fry meatballs until brown. Remove; drain oil. Place frozen Brussels sprouts in shallow baking dish on rack in wok over simmering water.

Cook and steam for 5 minutes; set aside. Drain and dry wok. Add garlic and fry. Add onion, and stir-fry 30 seconds. Reduce heat. Add sprouts, meatballs, water chestnuts and pineapple chunks. Pour in sweet and sour cause (recipe below). Stir until heated. Serve over hot cooked rice.

SWEET AND SOUR SAUCE FOR MEATBALLS
1/3 c. sugar
1/3 c. cider vinegar
2 tbsp. soy sauce
2 tbsp. sherry
1/4 c. catsup
2 tbsp. cornstarch dissolved in
1/2 c. pineapple juice

Combine all ingredients in saucepan. Cook over medium heat, stirring until thickened.