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Polynesian in flavor, with pineapple and soy, these meatballs have the satisfying crunch of water chestnuts. Make ahead and reheat to serve.

Sweet and Sour Pork Meatballs

1 pound lean ground pork
1/4 cup finely chopped water chestnuts
1/4 cup chopped onion
1 large egg, slightly beaten
2 tablespoons soy sauce
1/8 teaspoon ground ginger
1 teaspoon vegetable oil
1 (8-ounce) can pineapple chunks
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon granulated sugar

1. In a large mixing bowl mix together pork, water chestnuts, onion, egg, 2 tablespoons soy sauce and ginger; shape into 1-inch balls.
2. In a large nonstick skillet cook meatballs in hot oil until browned, turning to brown evenly.
3. 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.
4. 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.
5. Stir in meatballs and the reserved pineapple. Cook for 4 to 5 minutes or until heated through.

Serves 24.

Nutrition Facts
Calories 69 calories
Protein 3 grams
Fat 4 grams
Sodium 185 milligrams
Cholesterol 25 milligrams

Recipe provided courtesy of Pork, The Other White Meat.