1 lb. lean ground beef
1 egg, slightly beaten
3 green onions, chopped
1 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. garlic powder
2 tbsp. vegetable oil

SAUCE:

1/2 c. water
2 tsp. cornstarch
1 tbsp. soy sauce
1 tsp. white wine vinegar
2 tsp. dried parsley flakes

Combine all meatball ingredients in medium bowl; mix well. Shape into 1 inch meatballs (about 36). Heat oil in large skillet. Add meatballs. Cook over medium heat until firm and brown. Remove from skillet and set aside.

For sauce, in 1 cup measure, blend water and cornstarch. Stir in remaining ingredients. Stir into meat juices in skillet. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Add meatballs. Stir gently to coat meatballs with sauce. Cook for 2-3 minutes. Serve with cocktail forks. 12 servings.