1 lb. lean ground meat (beef)
1 c. soft bread crumbs
1 egg, slightly beaten
1/4 tsp. salt
1/4 tsp. ground coriander
2 tbsp. prepared horseradish
Cornstarch
1/2 c. oil
1 (20 oz.) pkg. frozen brussel sprouts
1 tbsp. oil
1 clove garlic, crushed
1/4 c. chopped onions
1 (8 1/2 oz.) can waterchestnuts
1 (15 1/2 oz.) can unsweetened pineapple chunks, drain reserve 1/2 cup juice

In a large bowl combine beef with bread crumbs, egg, salt, coriander and horseradish. Mix thoroughly. Shape into 8 small balls. Roll each in cornstarch. Heat oil in Wok to 375 degrees fry meat balls, a few at a time, until browned. Remove and set aside. Drain oil from wok. Place frozen brussel sprouts in a shallow baking dish on rack in wok over simmering water. Cover and steam for 5 minutes or until tender. Set aside. Heat 1 tablespoon of oil in wok, add galric and fry until browned, remove and discard. Add onions and stir fry for 30 seconds. Add brussel sprouts, meatballs, water chestnuts and pineapple chunks. Pour in Sweet and Sour sauce, stir until heated. Serve over hot cooked rice. Makes 4 servings.