2 slices bread
1 lb. ground chuck
1 tsp. salt
1 egg
1/2 tsp. dry mustard
1/2 tsp. ginger
1/4 tsp. garlic powder
Cornstarch
Oil
1/2 c. sugar
1/2 c. vinegar
1/2 c. soy sauce
1/2 c. dry sherry

Moisten bread in water and squeeze. Combine ingredients and blend well. Form into about 30-35 quarter-size meatballs.

Roll meatballs in cornstarch and brown in oil on all sides; drain.

Combine last 4 ingredients and pour over meatballs. Simmer 15-20 minutes.