1 lb. lean ground 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 (10 oz.) pkg. frozen Brussels sprouts
1 tbsp. oil
1 clove garlic, peeled, crushed
1/4 c. chopped onion
1 (8 1/2 oz.) can water chestnuts
1 (15 1/2 oz.) can unsweetened pineapple chunks, drained, reserve 1/2 c. juice
Sweet & Sour Sauce (see below)
2 c. hot cooked rice

SWEET & SOUR SAUCE:

1/3 c. sugar
1/3 c. cider vinegar
2 tbsp. soy sauce
2 tbsp. sherry
1/4 c. tomato sauce or catsup
2 tbsp. cornstarch dissolved in 1/2 c. reserved pineapple juice (from canned pineapple chunks)

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 meatballs, a few at a time, until browned. Remove and set aside. Drain oil from wok. Place frozen Brussels sprouts in a shallow baking dish on rack in wok over simmering water. Cover and steam for 5 minutes or until tender. Set aside. Drain and dry wok. Heat 1 tablespoon of oil in wok. Add garlic and fry until browned; remove and discard. Add onion and stir fry for 30 seconds. Reduce heat. Add Brussels sprouts, meatballs, water chestnuts and pineapple chunks. Pour in Sweet and Sour Sauce. Stir until heated. Serve over hot cooked rice. Makes 4 servings.

SWEET & SOUR SAUCE: Combine all ingredients in saucepan. Cook over medium heat, stirring until sauce is thickened. Remove from heat and set aside.