Difficulty: Easy - for beginners
Serves: 12-14 servings
â€¢2 cans (8 ounces each) water chestnuts, drained
â€¢1 pound bulk pork sausage
â€¢1 pound bulk spicy pork sausage
â€¢1/4 cup cornstarch
â€¢1 cup maple syrup
â€¢2/3 cup cider vinegar
â€¢1/4 cup reduced-sodium soy sauce
â€¢In a blender, process water chestnuts until minced. Transfer to a large bowl; add sausage and mix well. Shape into 1-in. balls.
â€¢ 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°.
â€¢ 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. Yield: 12-14 servings.