Sausage And Sage Mini Meatballs With An Apricot Ba... |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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What a yummy appetizer this is...and very versatile! I have served this at fancy cocktail parties and also during a superbowl game. I like to serve the meatballs on a bed of lettuce with sage leaves and dried apricots. Read more . It can look very sophisticated and EVERYONE loves them. I never have leftovers. Ingredients:
2 lbs of sweet italian sausage |
1/2 cup balsamic vinegar |
1/2 cup spicy brown mustard |
1 cup balsamic vinegar |
2 shallots, finely chopped |
several fresh sage leaves, the more sage the better, chopped |
salt and pepper |
1 tsp butter |
Directions:
1. Preheat oven to 375
2. In a saucepan over medium heat saute the shallots until slightly tender. DO NOT overcook the shallots.
3. In another bowl add the sausage and add the cooked shallots.
4. In the same saucepan add the vinegar and let reduce to half.
5. Add the mustard and the apricots preserves to the vinegar and whisk together until well incorporated (don't worry, the sauce will appear kinda shiny)
6. To the sausage add the chopped sage, a little salt and pepper, and about 1/3 cup of the sauce mixture.
7. Do not overwork the meat with mixing, just mix until all ingredients are incorporated.
8. Roll the meatballs into bite size pieces and bake for about 20-30 minutes turning once or twice.
9. Serve with the dipping sauce.
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