Ingredients
-
1
-
1
-
1/2
-
1/4
-
1/2
-
1/4
-
1/4
-
2
-
1
-
1
-
-
-
-
-
Directions
Savory Sausage Balls, Great make ahead appetizer and freezes well From Pampered Chef altered to fit our taste, 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 :), 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
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Steps
|
1
Done
|
In Medium Bowl, Combine Egg, Sausage, Stuffing Mix and Sage. |
|
2
Done
|
Mix Thoroughly. |
|
3
Done
|
Shape Into 1 Inch Balls. |
|
4
Done
|
Add to Large Skillet. |
|
5
Done
|
Cook Over Medium Heat, Turning Occasionally, 5-8 Minutes or Until Browned on All Sides. |
|
6
Done
|
Remove from Skillet. |
|
7
Done
|
Drain on Paper Towels. |
|
8
Done
|
Drain Fat from Skillet and Discard. |
|
9
Done
|
Add Water, Ketchup, Chili Sauce, Brown Sugar, Soy Sauce and Vinegar to Skillet. |
|
10
Done
|
Stir Well. |
|
11
Done
|
Return Meatballs to Skillet and Stir to Coat. |
|
12
Done
|
Bring to a Boil Over Medium-High Heat. |
|
13
Done
|
Cover. |
|
14
Done
|
Reduce Heat to Medium-Low and Simmer 30 Minutes, Stirring Occasionally. |
|
15
Done
|
Transfer to Chafing Dish and Serve With Wooden Picks. |
