Step 1) Mix pork, water chestnuts, egg, bread crumbs and salt in a medium bowl. Shape into 1-inch meatballs; set aside.
For Sauce:
Step 1) 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.
Step 2) Simmer 15 minutes, turning after 8 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9 minutes or until thickened.
Step 3) Pour sauce over meatballs. Serve with cocktail picks.