Sweet-Hot Sausage Meatballs
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2 cans (8 ounces each) water chestnuts, drained
1 pound bulk pork sausage
1 pound bulk hot pork sausage
1/4 cup cornstarch
1 cup maple syrup
2/3 cup cider or red wine vinegar
1/4 cup soy sauce
In blender or food processor, mince water chestnuts. Transfer to bowl; add sausages. Mix well. Shape into one inch balls.
Place on ungreased 15x10-inch baking pans. Bake at 350 degrees, uncovered, for 20 to 25 minutes or until meat is no longer pink.
Meanwhile, in saucepan, combine cornstarch, maple syrup, vinegar and soy sauce. Stir until smooth. Bring to boil, cook and stir two minutes until thickened and bubbly.
Drain meatballs, add to sauce and heat through. Makes 12-14 servings.