These glazed meatballs are delicious served on a bed of colorful rice or with noodles.
In a large mixing bowl, combine water chestnuts, onions, ground chicken, soy sauce, eggs and bread crumbs, salt and pepper.
Mix well and shape into small meat balls.
Heat oil in a wok or frying pan to medium heat, cook meatballs until well browned and cooked through.
Remove the meatballs into a bowl, and set aside.
In a medium sized bowl use a whisk to combine the water, cornstarch, pineapple juice, broth, vinegar, sugar, soy sauce and ginger.
Pour glaze mixture into the wok, stir constantly until glaze boils and thickens.
Add chicken meatballs back to thicken the glaze and simmer 10 minutes, and be sure to stir occasionally.