Chopped water chestnuts, mixed with ground pork, give these meatballs crunch. You serve them in a sweet-sour sauce with chunk pineapple and green peppers. Keep them hot in a chafing dish; spear them with wooden picks.

1 lb. ground pork
1 (8 oz.) can water chestnuts, drained and 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 (20 oz.) can chunk pineapple in unsweetened juice
1 tbsp. grated fresh ginger, or 1/2 tsp. ground ginger
1 tbsp. cornstarch
1 tbsp. soy sauce
1/2 green pepper, slivered

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

Mix together ground pork, water chestnuts, green onions, garlic, egg, salt, 1 teaspoon cornstarch, and soy sauce. Blend well. Shape meat into balls, 1-inch in diameter. Roll in cornstarch.

Heat oil in pan. Saute meatballs 10 minutes until browned on both sides; set aside. Drain pineapple juice into saucepan. Stir in ginger, cornstarch, and soy sauce. Bring to boiling, stirring constantly until mixture thickens and becomes clear. Mix in the pineapple and green pepper. Add meatballs and heat through. Keep hot until ready to serve.