1 lb. ground chuck
1 lb. pkg. reg. bulk sausage
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 c. water chestnuts
1 (18 oz.) bottle Hickory smoked barbecue sauce

1. Combine ground chuck, sausage, garlic powder and onion powder. Mix thoroughly.

2. Finely chop water chestnuts. Add to meat mixture and mix well.

3. Form into small balls. Bake on cookie sheet in 350 degree oven until well done (approximately 20 minutes).

4. Heat barbecue sauce. Add meatball to sauce. Simmer 10 minutes. Serve warm in chafing dish. Can be made ahead and frozen. Yield: 50.