Fry onion in oil until tender. Drain and add to combination of minced meats, beaten egg and cooked rice. Mix well. Add extra salt and pepper to taste. Form mixture into small balls.
Combine batter ingredients. Gently toss balls in seasoned flour. Dip in batter and fry until golden. Drain and set aside.
For the sauce, fry onions until tender, add sherry, vinegar, sugar, stock and pineapple juice and boil 6 minutes. Add tomato puree and boil for a further 4 minutes.
Puree pineapple, ginger and garlic with a little water and add to sauce along with chili powder. (Add more to taste if desired) Blend arrowroot with more water until smooth and sad to sauce. Stir until clear and thick, adding more water if too thick. Add meat balls to sauce to heat through before serving.
