Rehydrate beef in hot water for 20 minutes. Drain.
Add potato gems, eggs.
Mix completely. Form into meatballs and cook in oiled skillet for 15 minutes.
Set Aside. Heat water then whisk orange delight and soup into water.
Heat until boiling. Remove small amount of water and stir cornstarch into liquid to form a smooth paste.
Stir paste into orange delight. Heat until thickened. Serve over meatballs.
