Savory Sausage Balls

~Nimz~'s Note:

Great make ahead appetizer and freezes well. From Pampered Chef altered to fit our taste

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Yield: 24 appetiz ...

• 1 egg , lightly beaten
• 1 lb hot sausage or 1 lb mild pork sausage
• ½ cup herb stuffing mix
• ¼ teaspoon rubbed sage
• ½ cup water
• ¼ cup ketchup
• ¼ 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.

Reviews

[Lucky in Bayview]

Everyone loved these. I cooked them on the stove as directed and then froze them for an upcoming party. I took them out of the freezer the day before and thawed them in the fridge and then warmed them in the crockpot. What an easy crowd pleasing recipe. Thank you for posting.

[Sydney Mike]

I made this with some mild Italian sausage & the resulting meat balls made for REALLY GOOD eating! A nice change for me from those with ground beef! I served these over rice, & that was nice, but another time I want to make them as appetizers! Thanks for sharing your recipe! [Made & reviewed for a chef-with-a-camera in Help a Camera-less Chef Game #5]

[Jewelies]

These are nice and tasty little meatballs, we loved them and both my girls gobbled them down. I didn't have any stuffing mix so used your Recipe #91610 and it worked really well together. The panko being lovely and light and the ginger complimenting the pork sausage nicely. I doubled the recipe to freeze half.