Directions

1. In a large mixing bowl mix together pork, water chestnuts, onion, egg, 2 tablespoons soy sauce and ginger; shape into 1-inch balls. In a large nonstick skillet cook meatballs in hot oil until browned, turning to brown evenly.
2. Drain pineapple, reserving juice. In a 1-cup measure combine pineapple juice, 2 tablespoons soy sauce and vinegar. Add water to make 1 cup liquid. In mixing bowl combine cornstarch and sugar. Gradually stir in the pineapple juice mixture; mix throughly. add juice mixture to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Stir in meatballs and the reserved pineapple. Cook for 4-5 minutes or until heated through.