Ingredients
2 cans (8 ounces each) water chestnuts, drained1 pound bulk pork sausage1 pound bulk spicy pork sausage1/4 cup cornstarch1 cup maple syrup2/3 cup cider vinegar1/4 cup reduced-sodium soy sauce
Preparation
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° for 20-25 minutes or until a thermometer reads 160°.
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.
