| Sweet-Hot Sausage Meatballs
2 cans (8 oz each) water chestnuts, drained |
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| Sweet-Hot Sausage Meatballs
2 cans (8 oz each) water chestnuts, drained |
|
| In a blender or food processor, process water chestnuts until minced. Transfer to a bowl; add sausage.
Mix well. Shape into 1" balls. Place in ungreased 15X10X1" baking pans. Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink.
Meanwhile, in a saucepan, combine 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. Yields: 12-14 servings. Source: Claire Stryker |