Prep. Time: 20 minutes
Baking Time: 20 minutes
Servings: 12 – 14
Ingredients:
• 2 cans (8 ounces each) water chestnuts, drained
• 1 pound bulk pork sausage
• 1 pound bulk spicy pork sausage
• ¼ cup cornstarch
• 1 cup maple syrup
• ⅔ cup cider vinegar
• ¼ cup reduced-sodium soy sauce
Method:
- In a blender, process water chestnuts until minced. Transfer to a large bowl; add sausage and mix well. Shape into 1-in. balls.
- Place meatballs on a greased rack in a shallow baking dish. Bake, uncovered, at 350°F (176.7˚C) for 20 – 25 minutes or until a thermometer reads 160°F (71.1˚C).
- Meanwhile, in a large saucepan, combine the cornstarch, syrup, vinegar and soy sauce; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs; add to sauce and heat through.
http://www.tasteofhome.com/recipes/sweet-hot-sausage-meatballs