Recipe by ~Nimz~
Great make ahead appetizer and freezes well. From Pampered Chef altered to fit our taste
Top Review by twissis
Made for Spring PAC 2013 - For 2 of us, my orig intent was to halve this recipe .. BUT I try not to halve 1 egg & I decided another reviewer had the right idea. I made a full recipe of these tasty meatballs (as written using the stove-top method), we dined on some of them as part of an appy nite & then I froze the rest for another time when I need something quick (or easy) to serve. These meatballs are cook-friendly to prepare, ingredient-friendly & best of all very taste-friendly. Thx for sharing this recipe w/us. My bet is I'll be asked so share it too when we use our supply from the freezer. :)
- 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 See How It's Made
- In medium bowl, combine egg, sausage, stuffing mix and sage.
- Mix thoroughly.
- Shape into 1 inch balls.
- Add to large skillet.
- Cook over medium heat, turning occasionally, 5-8 minutes or until browned on all sides.
- Remove from skillet.
- Drain on paper towels.
- Drain fat from skillet and discard.
- Add water, ketchup, chili sauce, brown sugar, soy sauce and vinegar to skillet.
- Stir well.
- Return meatballs to skillet and stir to coat.
- Bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer 30 minutes, stirring occasionally.
- Transfer to chafing dish and serve with wooden picks.
- You can also bake these with the sauce in the oven set at 350 for 30-35 minutes.