Ingredients

• ¼ cup bell pepper
• 1 Tbl cornstarch
• ¼ cup onion
• ¼ cup water chestnuts
• 1 egg white
• 3 tsp soy sauce, lite
• 1 tsp garlic
• ¼ cup pineapple, chunks in juice
• 3 oz ground pork
• 1 tsp oil, high oleic safflower

Spices / Flavoring

• ¼ tsp salt, lite
• ¼ tsp ginger

Preparation:
Mix together ground pork, diced
water chestnuts, onion, garlic, egg
white, salt, 1 teaspoon cornstarch,
and 1 teaspoon soy sauce. Blend
well.

Shape mixture into balls, 1-inch in
diameter.

Heat oil in pan. Saute meatballs 10
minutes until browned on all sides.

Set aside.

Drain pineapple juice into saucepan.
Stir in ginger, remaining cornstarch
and remaining soy sauce. Bring to a
boil, stirring constantly, until mixture
thickens. Mix in the pineapple chunks
and green pepper. Add meatballs.
Cook through and serve.