3 pounds ground pork
2 (8 oz.) cans water chestnuts, chopped
1-1/2 cups finely chopped green onions
1 tablespoon finely chopped crystallized or fresh, ginger
2 tablespoons salt
3 tablespoons soy sauce
4 eggs, lightly beaten
1-1/2 cups bread crumbs
1/4 cup cornstarch
1/2 cup vegetable oil, for frying

Combine pork, water chestnuts, green onions, 1 tablespoon ginger, salt, 3 tablespoons soy sauce and eggs in a large bowl. Mix well with hands. Add bread crumbs and mix until just combined, chill mixture.

Shape into 3/4 to 1 inch balls, roll the balls in cornstarch.

Brown meat on all sides in hot oil. Remove balls and put on a roasting pan.

To freeze, place meatballs in a single layer on a toasting pan and put into freezer bags when frozen. Take out as needed.

Preheat oven to 350°F and bake meatballs for 15 to 20 minutes until cooked through.

Sauce:

1 (8 oz.) can chopped pineapple
2 cups unsweetened pineapple juice
1 cup cider vinegar
1/4 cup soy sauce
2/3 cup sugar
1-1/2 cups beef broth
2 tablespoons finely chopped crystallized or fresh, ginger
1/3 cup cornstarch
2/3 cup cold water

Combine pineapple with juice, vinegar, 1/4 cup soy sauce, 2/3 cup sugar, beef broth and ginger in large saucepan, bring to boiling. Mix cornstarch with cold water, add to boiling mixture stirring constantly.

Continue cooking stirring until sauce is thick and clear. Sauce will keep in refrigerator for up to a week.. To serve, place in chafing dish with enough sauce to coat balls. Serve with toothpicks.