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.
Very good sweet and sour recipe but I added red and green peppers as well as pineapple. I would make it again. I put it over rice and everyone enjoyed it.