Combine ground meat, water chestnuts, egg, bread crumbs and salt in a medium bowl. Shape into about 60 1-inch meatballs; set aside.
Heat oil over medium-high heat in 10- to 12-inch skillet. Add green onions and cook 1 minute, stirring frequently. Blend in bouillon, corn syrup, chili sauce, vinegar and ginger.
Add meatballs to sauce; bring to boil. Reduce heat to medium and simmer for 15 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9 minutes or until thickened. Pour sauce over meatballs.
Serve with cocktail picks.