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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Water chestnuts lend a crunch to these moist ground beef and pork sausage meatballs. The baked bites are glazed with a sweet sauce made with cherry pie filling. They're perfect for potlucks or parties, notes Marina Castle-Henry of Burbank, California. Ingredients:
1/2 cup milk |
1 tablespoon soy sauce |
7 slices bread, crusts removed and cut into 1/2-inch cubes |
1 teaspoon garlic salt |
1/4 teaspoon onion powder |
1/2 pound ground beef |
1/2 pound bulk pork sausage |
1 can (8 ounces) water chestnuts, drained and chopped |
cherry sauce: |
1 can (21 ounces) cherry pie filling |
1/3 cup apple juice |
1/4 cup cider vinegar |
1/4 cup steak sauce |
2 tablespoons brown sugar |
2 tablespoons soy sauce |
Directions:
1. In a bowl, combine the milk, soy sauce, bread cubes, garlic salt and onion powder. Crumble beef and sausage over mixture and mix well. Stir in water chestnuts. Shape into 1-in. balls.
2. Line a 15-in. x 10-in. x 1-in. baking pan with foil; place meatballs in pan. Broil 4-6 in. from the heat for 10 minutes or until a thermometer reads 160°; drain.
3. In a large skillet, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Add meatballs; cook and stir until heated through. Yield: about 4 dozen.
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