For Meatballs: MIX pork, water chestnuts, egg, bread crumbs and salt in a medium bowl.
SHAPE into 1-inch meatballs; set aside.
For Sauce: COOK green onions in oil in large skillet, stirring frequently, for 1 to 2 minutes. Blend in broth, corn syrup, chili sauce, vinegar and ginger. Add meatballs; bring to boil. Reduce heat to medium.
SIMMER 15 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9 minutes or until thickened.
POUR sauce over meatballs. Serve with cocktail picks.