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Sweet-Hot Sausage Meatballs

These good-tasting sausage meatballs disappear before anything else on the table or buffet. They have a delightful tang with a bit of crunch from the water chestnuts. I've used the recipe for over 20 years because it's so easy to do and comes out perfect every time. —Claire Stryker, Boulder City, Nevada
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    12-14 servings

Ingredients

  • 2 cans (8 ounces each) water chestnuts, drained
  • 1 pound bulk pork sausage
  • 1 pound bulk spicy pork sausage
  • 1/4 cup cornstarch
  • 1 cup maple syrup
  • 2/3 cup cider vinegar
  • 1/4 cup reduced-sodium soy sauce

Directions

  • In a blender, process water chestnuts until minced. Transfer to a large bowl; add sausage and 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 a thermometer reads 160°.
  • 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.
Nutrition Facts
3 each: 212 calories, 12g fat (4g saturated fat), 23mg cholesterol, 533mg sodium, 21g carbohydrate (17g sugars, 0 fiber), 5g protein.

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Reviews

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Average Rating:
  • sstewart115
    Feb 28, 2014

    definitely need the sweet pepper sausage. i only had hot sausage, and it was ok, but too hot

  • AlyssaSlater
    Aug 5, 2013

    No comment left

  • thankG0d
    Jan 5, 2013

    Great tail-gate food

  • tommypoo
    Nov 16, 2010

    I made these last year for a Christmas Breakfast and they were amazing!!! I'm making them again this year, since I know even the little kids enjoyed them!

  • sherryshoe
    Nov 9, 2010

    No comment left

  • ybowker
    Oct 5, 2009

    I used store bought meatballs but everyone loved the flavor-p.s. it is great for people that can't have tomato products

  • michelledrnek
    Aug 20, 2009

    No comment left

  • Cindy
    Aug 17, 2006

    No comment left