8 oz. bulk pork sausage
8 oz. ground cooked ham
1/4 c. chopped green onions
1 (5 oz.) can water chestnuts, drained and chopped
1 egg
1 tbsp. skim milk
1 garlic clove, crushed

Brown sausage. Drain all excess fat. Mix all ingredients. Form into 4 dozen balls, using 2 teaspoons meat per ball. Brown slowly in pan coated with vegetable pan spray. Lower heat; continue cooking 10 minutes or until meat is entirely cooked. Serve hot with toothpicks. Yield: 48 balls.

Serving size: 4 balls. Exchanges per serving: 1 meat and 1 fat. Sodium per serving: 190 mg. Na