• These are best prepared at least 1 day ahead or make ahead and 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 into two 9×13-inch baking dishes and brown in a 475 degree oven.
• Combine catsup, brown sugar, vinegar, and soy sauce in a large Dutch oven.
• Pour over sausage balls and simmer 20 minutes, stirring occasionally. Refrigerate overnight.
• The next day return the meatballs to the Dutch oven and simmer for 5 minutes or until the meatballs are heated through. You can also reheat these in the microwave. Serve in hot chafing dish.
• If balls are to be frozen, freeze in sauce, then reheat slowly to thaw until hot.

Gluten-Free Adaptation:

• Substitute cooked white rice for bread crumbs and tamari for soy sauce.