A delicious appetizer that would surely be a real hit when served during gatherings!

INGREDIENTS

1 pound ground pork
6 ounces mild Italian sausage, casings removed
2 teaspoons freshly grated ginger, divided
1 small shallot, peeled, minced
1/4 cup finely chopped water chestnuts
4 teaspoons low-sodium soy sauce, divided
1 tablespoon roughly chopped cilantro
1 tablespoon cold water
1 teaspoon cornstarch
1 clove garlic, minced
1/2 cup chicken broth
2 teaspoons dark brown sugar
1/4 teaspoon crushed red pepper, or more to taste

• Set oven to 400 degrees F. Mix pork, pork, sausage, 1 teaspoon of the ginger, shallot, water chestnuts, 2 teaspoons of the soy sauce and cilantro in a moderate sized mixing bowl. Shape mixture into inch-sized balls and set in a large roasting pan.
• Cook for about 25 minutes and shake pan every 5 minutes for even browning. Take them off the pan and transfer into a medium bowl.
• In a small bowl, combine cold water and cornstarch.
• Set the roasting pan over moderate heat, adding fat from browning the meatballs. Saute galic and remaining ginger. Stir for 30 seconds with a wooden spoon. Add the Add the chicken broth and scrape bottom to collect any bits from the pan. Mix in the rest of the soy sauce, brown sugar and crushed red pepper.
• Once the mixture is boiling, mix in the cornstarch mixture and lower heat. Simmer for a minute or until thick. Pour this over the meatballs and serve.