Ingredients Jump to Instructions ↓

  1. 2 cans (8 ounces each ) water chestnuts, drained

  2. 1 pound bulk pork sausage

  3. 1 pound bulk spicy pork sausage

  4. 1/4 cup cornstarch

  5. 1 cup maple syrup

  6. 2/3 cup cider vinegar

  7. 1/4 cup soy sauce

Instructions Jump to Ingredients ↑

  1. In a blender or food processor, process water chestnuts until minced. Transfer to a bowl; add sausage. 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 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. Yield: 12-14 servings.


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