Place pork in a large bowl. Stir in onion flakes, garlic salt, black pepper, eggs, and corn flake crumbs until evenly blended. Shape into 12 meatballs, about 1/3 cup for each.
Prepare Sweet and Sour Sauce:
Place corn starch and 2 ounces of water into a small bowl and whisk until combined completely.
Place remaining ingredients (don’t forget to add the remaining 6 ounces of water) into a medium sauce pan over medium heat. Whisk to combine.
Bring sauce to a slow boil and let boil for 1 minute.
Reduce heat to a simmer and slowly whisk in the corn starch mixture. Be careful because the mixture will tend to rise (and almost double in volume), so don’t add the corn starch too quickly.
Continue whisking, cooking 5 minutes, until thickened.
Add meatballs to the saucepan and cover. Reduce heat to medium-low and simmer 17 to 20 minutes or until cooked through, turning halfway.
Spoon 1 meatball and some sauce onto each roll.