Sweet-Hot Meatballs

From: Taste of Home®, 2006.

Sweet-Hot Sausage Meatballs

2	cans	(8 oz. each) Water Chestnuts, drained
1	lb.	bulk Pork Sausage
1	lb.	bulk Hot Pork Sausage
1/4	cup	Cornstarch
1	cup	Maple Syrup
2/3	cup	Cider or Red Wine Vinegar
1/4	cup	Soy Sauce

In a blender or food processor process the water chestnuts until minced. Transfer to a bowl; add sausage, Mix well.

Shape into 1 inch balls. Place in ungreased 15 in. x 10 in. baking pans. Bake, uncovered at 350° for 20 to 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 to 14 servings or about 100 meatballs.