- 1/2 cup milk
- 1 tablespoon soy sauce
- 7 slices bread, crust removed and cut into 1/2-inch cubes
- 1 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/2 pound lean ground beef
- 1/2 pound bulk pork sausage
- 1 (8 ounce) can water chestnuts, drained and chopped
- CHERRY SAUCE:
- 1 (21 ounce) can 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
- 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. 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 meat is no longer pink; drain.
- 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.