Meatballs

1. Finely chop the water chestnuts and green onions into small pieces.
2. In a large mixing bowl, combine the lean ground pork, bread crumbs, chopped water chestnuts, green onions, soy sauce, kosher salt, and eggs. Mix everything by hand until just combined—avoid overmixing to keep the meatballs tender.
3. Using your hands, gently shape the mixture into approximately 1 ½-inch meatballs. Take care not to pack the meat too tightly, as this can make the meatballs tough and rubbery when cooked. Place the formed meatballs onto a cookie sheet
4. In a large skillet, heat about ½ inch of canola oil to 360°F.
5. Fry the meatballs in batches, rolling each meatball in corn starch before placing them into the pan, turning occasionally to brown them evenly on all sides. Cook until the internal temperature reaches 160°F, about 5-7 minutes.
6. Remove the cooked meatballs and place them on a paper towel-lined cookie sheet to drain.

Sauce

1. In a medium saucepan, add the beef consommé, pineapple juice, white vinegar, rice wine vinegar, granulated sugar, soy sauce, and fresh ginger paste. Heat over medium-high heat until the mixture just starts to boil, then reduce the heat to medium.
2. In a small bowl, mix the cornstarch with cold water until smooth. Slowly add the cornstarch mixture to the saucepan, stirring constantly. Cook for 3-5 minutes, or until the sauce is clear and thickened.

Serve

1. Place the cooked meatballs in a serving or chafing dish and pour the sweet and sour sauce over the top. Serve immediately and enjoy!