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preheat oven to 350 degrees f (175 degrees c). place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. bake in the oven for 1 hour. when done, place the meatballs in a slow cooker. while meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. pour sauce over meatballs, and keep warm in the slow cooker.
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Italian chestnut flour — castagnaccio, necci, pasta, crepes
Sweet anise flavor — Italian sausage, five spice, seed crust
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Italian pasta organized by shape — which sauce belongs with which pasta