1 1/2 lbs. ground beef
3/4 c. soft bread crumbs moistened with milk
1 egg, beaten
1 lg. clove garlic, pressed
3/4 tsp. dry mustard
1/2 tsp. ginger
1/2 tsp. salt
1 tbsp. soy sauce
2 tbsp. peanut or vegetable oil
Dipping sauce, recipe follows

In a large bowl, combine all ingredients except oil and dipping sauce. Form mixture into 1 inch balls and saute until brown in 2 tablespoons peanut or vegetable oil. Drain.

Serve hot as an appetizer in a chafing dish or fondue pot with dipping sauce (recipe follows). Makes 8-10 servings.

SWEET AND SOUR DIPPING SAUCE:

10 oz. pineapple bits in syrup
1/2 c. water
2 tbsp. cornstarch
2 tbsp. sugar
1 1/2 tsp. soy sauce
1/4 c. vinegar
1/4 c. dry white wine
1/4 c. finely chopped onion
1 plum tomato, finely chopped

Drain pineapple; reserve syrup. Add water to syrup to total 1 1/2 cups liquid. Blend cornstarch and sugar in saucepan; add liquid while stirring. Mix in soy sauce, vinegar and wine. Cook over medium heat, stirring constantly until thickened and clear. Add onions and simmer for 5 minutes. Add pineapple and tomato and simmer 2 more minutes. Makes about 2 cups.