Combine pork, water chestnuts, ginger, soy sauce and egg in medium bowl; blend thoroughly. Shape mixture with wet hands into 1-inch balls. Cover the bottom of a large skillet with oil; heat over medium heat. Place as many meatballs in skillet as will fit without crowding. Cook 5 to 8 minutes, turning often, until crisp and brown and no trace of pink remains on the inside. Transfer meatballs to a serving platter with a slotted spoon; serve immediately. TO FREEZE AHEAD: Brown meatballs in skillet without cooking all the way through. Freeze in a single layer on baking sheets. When frozen solid, place in a plastic bag; seal. To reheat: Place meatballs in a large baking pan; heat, covered, in a moderate oven (350°) for 30 minutes or until hot and cooked through. app128