Savory meatballs with just the right amount of sweetness.
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, turning after 8 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9minutes or until thickened.
Pour sauce over meatballs. Serve with cocktail picks.