(This is only HALF the original recipe. Just make this much for large gatherings, if serving a bunch of other things.)1 can water chestnuts, drained and chopped finely
3/4 bunch green onions--just need the "chive part"
1-1/4 lbs. lean ground beef
1-1/4 lbs. ground pork (not sausage)
2 Tbl. soy sauce
3 eggs, beaten
3/4 tsp. salt (omit if using saltines)
1-1/4 cups bread crumbs or crushed saltines
cornstarch
vegetable oil
Mix all ingredients (except cornstarch and oil) thoroughly (squishing together to mix well). Chill. Form into small balls. Roll lightly in cornstarch. Heat vegetable oil in electric fry pan. Brown meatballs and put on paper towel to drain.
Sauce:
1/2 cup vinegar
1 cup pineapple juice
1/2 cup brown sugar
1 cup beef broth
1 Tbl. soy sauce
3/4 tsp. fresh ginger--sent through garlic press
1/4 cup cornstarch
1/2 cup cold water
In medium saucepan, heat vinegar, pineapple juice, sugar, broth, soy sauce, and ginger over medium heat. Combine cornstarch and water. Add to mixture and cook until clear and thickened. Add more pineapple juice if needed to not gel up so much.
Heat meatballs in the oven. Heat sauce on the stove. Put hot meatballs in chafing dish (or slow cooker). Pour heated sauce over and sprinkle with sesame seeds. Serve hot as an appetizer with toothpicks.
