---------------------------------MEATBALLS---------------------------------
  1 1/2 lb Ground beef

      1 c  Dry bread crumbs

    1/2 c  Almonds, (chopped fine)

      2    Eggs

     16 oz Can water chestnuts drained

           -and chopped fine
      1 tb Soy sauce

      2    Cloves garlic minced

           Cornstarch
-----------------------------------SAUCE-----------------------------------
    3/4 c  Sugar

    1/4 c  Soy sauce

    1/2 c  White wine vinegar

      2 tb Cornstarch

    1/2 ts Ginger

    1/2 c  Water

     14 oz Can pineapple chunks

           -drained (reserve liquid)
      2 ts Curry powder

  Meatballs:
  Mix all ingredients, except the cornstarch.  Form into 1" diameter balls.
  Roll in cornstarch and refrigerate for several hours.  When ready to use
  fry in oil until well done.
  Sauce:
  Dissolve cornstarch in water.  Mix all ingredients, except pineapple, in a
  sauce pan.  Add pineapple juice to taste.  Bring to a boil, stirring
  constantly, for 2 - 3 minutes.  Add pineapple chunks and pour over cooked
  meatballs.  Serve hot in a chafing dish with toothpicks.
  Sharon Bailly