1 pound lean ground pork
1/4 cup finely chopped water chestnuts
1/4 cup chopped onion
1 slightly beaten egg
2 tablespoons soy sauce
1/8 teaspoon ground ginger
1 teaspoon oil
8 ounces pineapple chunks
1 tablespoon vinegar
2 tablespoons soy sauce
water
1 tablespoon cornstarch
1 tablespoon sugar

Combine pork, water chestnuts, onion, egg, soy and ginger. Shape into 1 inch balls. In skillet, cook in hot oil till browned. Remove and drain on pape towels, reserving drippings in skillet. Drain pineapple and reserve juice. Combine juice, soy and vinegar. Add water to make 1 cup of liquid. Combine cornstarch and sugar. Gradually stir in juice mixture, mixing well. Add to pan drippings in skillet. Cook over medium heat till thickened and bubbly, stirring constantly. Stir in meatballs and pineapple chunks. Cook 4-5 minutes till heated through. Nicole's Note
These were okay, but pretty bland. I liked the water chestnut crunch, Denzil didn't. Needs salt in the meatballs. I used low sodium soy sauce, maybe that made the difference.