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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 5 |
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Great make ahead appetizer and freezes well. From Pampered Chef altered to fit our taste Ingredients:
1 egg, lightly beaten |
1 lb hot sausage or 1 lb mild pork sausage |
1/2 cup herb stuffing mix |
1/4 teaspoon rubbed sage |
1/2 cup water |
1/4 cup ketchup |
1/4 cup chili sauce |
2 tablespoons packed brown sugar |
1 tablespoon light soy sauce |
1 tablespoon vinegar |
Directions:
1. In medium bowl, combine egg, sausage, stuffing mix and sage.
2. Mix thoroughly.
3. Shape into 1 inch balls.
4. Add to large skillet.
5. Cook over medium heat, turning occasionally, 5-8 minutes or until browned on all sides.
6. Remove from skillet.
7. Drain on paper towels.
8. Drain fat from skillet and discard.
9. Add water, ketchup, chili sauce, brown sugar, soy sauce and vinegar to skillet.
10. Stir well.
11. Return meatballs to skillet and stir to coat.
12. Bring to a boil over medium-high heat.
13. Cover.
14. Reduce heat to medium-low and simmer 30 minutes, stirring occasionally.
15. Transfer to chafing dish and serve with wooden picks.
16. You can also bake these with the sauce in the oven set at 350 for 30-35 minutes.
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