Pork Balls with Ginger in Sherry-Orange Sauce

1 cup fresh bread crumbs
1/4 cup golden sherry
1 1/2 lb lean ground pork
1/2 cup minced water chestnuts
2 tbsp soy sauce
1 egg yolk
2 tsp ground ginger
1 clove garlic, crushed

Sherry-Orange sauce:
2 can (11 oz) mandarin orange segments
3/4 cup chicken broth
1/3 cup golden sherry
2 tbsp cornstarch
2 tbsp soy sauce

Pork balls:
In a large bowl combine bread and sherry; set aside for 10 minutes. Add remaining ingredients except Sherry-Orange Sauce. Mix to blend thoroughly. Cover and chill at least 30 minutes. Form into 1-inch balls. Place slightly apart on baking sheet. Bake in a 400 F oven about 20 minutes or until cooked through and slightly browned.
Meanwhile, prepare Sherry-Orange Sauce. Add drained pork balls to sauce.
Cook over medium heat until hot through, stirring gently. Remove from heat; gently stir in orange segments (reserved in the Sherry-Orange Sauce recipe). Serve hot with cocktail picks for spearing. Makes about 5 dozen.
Sherry-orange sauce:
Drain liquid from orange segments into a 2-cup measure; reserve segments. Add broth to orange liquid to make 2 cups. Pur into a 2-quart saucepan. Mix sherry, cornstarch and soy sauce; add to saucepan. Cook and stir over medium heat until smooth and thickened. Simmer one minute.