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Categories:Viewed: 92 - Published at: 3 years ago
Ingredients
- 2 (8 ounce) cans water chestnuts, drained
- 1 lb bulk pork sausage
- 1 lb bulk hot pork sausage
- 14 cup cornstarch
- 1 cup maple syrup
- 23 cup cider or 23 cup red wine vinegar
- 14 cup soy sauce
Method
- Add water chestnuts to the container of a food processor.
- Process until finely minced; may have to do this in two batches.
- Pour water chestnuts into a large bowl.
- Add sausages and using hands, combine until well mixed.
- Shape mixture into 1-inch balls.
- Place balls in an ungreased 15x10 baking pan.
- Bake, uncovered, at 350 degrees for 20 to 25 minutes or until sausage is not pink.
- In a saucepan, mix together cornstarch, maple syrup, vinegar, and soy sauce; mix until smooth.
- Bring mixture to a boil; cook and stir for 2 minutes or until thickened.
- Drain meatballs on papertowel line plates.
- Add meatballs to sauce and heat through.