“As with most meatballs, these can be served as a main dish or an appetizer.” – Calla Ferre
Sweet & Sour Sausage Balls
Ingredients
- 4 Pounds Bulk Pork Sausage
- 4 Eggs Slightly Beaten
- 1 1/2 Cups Soft Bread Crumbs
- 3 Cups Catsup
- 3/4 Cup Brown Sugar Firmly Packed
- 1/2 Cup White Wine Vinegar
- 1/2 Cup Soy Sauce
Instructions
- Prepare at least 1 day ahead or freeze.
- Mix together sausage, eggs, and bread crumbs. Using palms of hands, shape mixture into balls the size of walnuts.
- Sauté in frying pan until browned on all sides. Drain into colander. Alternately, place meatballs in a 9×13-inch baking dish and brown in a 475 degree oven.
- Combine catsup, brown sugar, vinegar, and soy sauce. Pour over sausage balls and simmer 30 minutes, stirring occasionally.
- Serve in hot chafing dish. If balls are to be frozen, freeze in sauce. Heat slowly to thaw until hot.
- Gluten-Free Adaptation: Substitute white rice for bread crumbs and tamari for soy sauce.
Notes
This recipe may be halved.
Recipe – Jean Hansen – From Coffee, Tea or My Favorite Recipe, 1982.