If you don't have hot sausage and still want the heat, add a pinch (or to taste) of cayenne pepper to meat mixture. These also can be made ahead, reheated, and kept warm in a crockpot or chafing dish.
Recipe By : Claire Stryker, Delta, Utah (Country Woman Mag. 9/99)
Yields 12-14 servings
Prep.Time: 30 minutes + 20-25 minutes baking
2 cans water chestnuts (8 oz. each) -- drained 1 pound bulk pork sausage * 1 pound bulk hot pork sausage * 1/4 cup cornstarch 1 cup maple syrup 2/3 cup red wine vinegar or cider vinegar 1/4 cup soy sauce Preheat oven to 350 degrees; spray a shallow baking pan with non-stick cooking spray. In a blender or food processor, process water chestnuts until finely minced; transfer to a medium bowl. Add sausage and mix well. Shape into 1" balls; place on prepared baking pan and bake uncovered 20-25 minutes or until meat is no longer pink. Meanwhile, in a large saucepan, combine cornstarch, syrup, vinegar and soy sauce; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Drain meatballs; add to sauce and heat through.
* If you prefer to use ground beef instead of pork, use 2 pounds and add about 1/2 teaspoon cayenne, or to taste, to the meat mixture.

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