Combine broth, sherry, and light and dark soy sauces in a small bowl; set aside.
Combine pork, bacon, egg, cilantro, ginger, sherry, soy sauce and the 1/4 cup corn starch in a large bowl. Divide mixture into 12 equal portions. Roll each into a ball.
Heat oil in a wok or large deep skillet to 375°F. Cook meatballs in batches for 3 minutes or until golden brown. Lift out and drain on paper towels.
Transfer meatballs to a large pot. Pour sauce over meatballs and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Add mushrooms, cabbage and carrot; cover and simmer for 8 minutes. Add snow peas, cover, and simmer for 2 minutes or until tender-crisp.
Combine the 1 tablespoon corn starch with 1/4 cup cold water and stir until smooth. Add to meatballs; cook and stir until sauce boils and thickens.