Caribbean Meatballs - cooking recipe

Ingredients

1 lb lean pork, ground
3/4 cup water chestnut, minced
1/2 cup green onion, minced
1 inch piece gingerroot, minced
1 teaspoon soy sauce
1 egg, slightly beaten
1/3 cup cornstarch
1 tablespoon oil (not olive oil)
1 green pepper, cut in 1 inch squares
1/2 cup water
1/2 cup orange juice (may use pineapple)
1/2 cup chili sauce
1 tablespoon soy sauce
2 tablespoons honey
3 cups cooked rice, hot
oil (for frying)

Preparation

In large bowl, combine pork, water chestnuts, green onions, ginger, 1 tsp soy sauce and egg.
Shape into 1 inch balls. Roll meatballs in cornstarch.
Pour oil for frying into a wok or deep pan about 11/2 inches deep. Heat oil to 375F or until a chunk of bread sizzles.
Add meatballs to oil just a few at a time so not to lower the oil temperature.
Cook until browned all over, drain on paper towels.
When done with the meatballs, pour out oil. Wipe out wok or skillet with paper towels.
Return wok to high heat and pour in 1 tbls oil.
Add green pepper and stir-fry 1 minute.
Reduce heat to low and add meatballs and water. Cover and simmer 20 minutes or until meatballs are done in center.
In a small bowl, combine orange juice, chili sauce, 1 tbls soy sauce, and honey. Pour over meatballs and continue cooking for another 2 minutes.
This dish goes very well over the rice.