1 lb. ground pork
1 can (8 oz.) water chestnuts, drained, finely chopped
1/4 c. minced green onion
1 clove garlic, minced or pressed
1 egg
1 tsp. salt
1 tsp. cornstarch
1 tbsp. soy sauce
1/3 c. cornstarch (to coat meatballs)
3/4 c. cooking oil
1 can (20 oz.) pineapple chunks in unsweetened juice
1 tbsp. grated ginger or 1/2 tsp. ground ginger
1 tbsp. cornstarch
1 tbsp. soy sauce
1/2 green pepper, slivered

1. Mix together ground pork, water chestnuts, green onion, garlic, egg, salt, 1 teaspoon cornstarch and soy sauce. Blend well.

2. Shape mixture into balls, 1-inch in diameter. Roll in cornstarch.

3. Heat oil in pan. Saute meatballs 10 minutes until browned on both sides. Set aside.

4. Drain pineapple juice into saucepan. Stir in ginger, cornstarch and soy sauce. Bring to a boil, stirring constantly, until mixture thickens and becomes clear. Mix in the pineapple chunks and green pepper. Add meatballs. Heat through. Keep hot until ready to serve. Preparation time: 30 minutes. Yields: 48.

TIPS: To shape meatballs easily, use a #70 ice cream scoop. Dip in cold water between shaping meatballs. You can make the meatballs ahead in the sauce. Package and freeze a week or two.