Sweet and Sour Sausage Balls
I made these Sweet & Sour Sausage Balls for the first time 50 years ago for my own engagement party from a recipe I found in Sunset Magazine.How is that possible? I can't be that old! Anyway........It has been served at too many receptions and parties to count. There are never any leftovers! If the sausage meatballs are gone I have even seen people take the meatballs out of other crockpots at parties and drop them into this sauce. *** Timesaving option ...use link sausages instead of ground pork. This recipe yields between 60 and 80 balls.
Servings: 60 pieces (approx)
Equipment
- Preparation– Stove Top or oven
- Preparation - Large Heavy Skillet
- Preparation- Wooden Spoon
- Preparation - Measuring cup and spoons
- Preparation - Large Mixing Bowl
Ingredients
Meatballs
- 4 lbs Bulk Sausage Jimmy Dean or similar lean bulk sausage is recommended
- 4 Ea Eggs
- 1/2 C Breadcrumbs Soft
OR
- 4 lbs Pre-browned Link Sausage Cut in 3 pieces
Sauce
- 1/2 C White Wine Vinegar
- 3/4 C Brown Sugar Light or Dark
- 3 C Ketchup Hunts or Heintz
- 1/2 C Soy Sauce
Instructions
Meatballs
- Mix sausage, eggs, and bread crumbs together. Shape into balls about the size of a walnut. You may bake in 350 deg oven until brown or, brown in frying pan until brown on all sides. Drain. Note: The meatballs will finish cooking in the sauce.
OR Link Sausage
- Cut each link into 3 pieces and place in the sauce, cook on low heat for 10 minutes
Sauce
- Combine ketchup, soy sauce, brown sugar and vinegar in a large pan. Place browned meatballs, or sausage links, in the pan with the sauce and simmer 30 minutes. Coo, place in slide lock baggies or containers and freeze.
Final Preparation
- If frozen, remove the meatballs from the freezer the day before your event. On the day of event warm thawed meatballs and sauce in either a crock pot(s) or on the stove-top. They can be served either in the crock pot or a chafing dish.
Notes
This recipe has been adjusted for approximately 24 servings.
It is suggested that you print the original recipe for preparation and cooking instructions.
Increase the recipe quantity, as needed, to generate your shopping list.
Since the recipe has already been adjusted, consider using the original ingredient quantities and then prepare multiple batches of the recipe. Standard kitchen utensils i.e.; bowls, skillets, etc. might not accommodate the preparation, cooking and cooling for quantities of multiplied recipes.
Write the name of this recipe on Post-It notes and tape them to the containers/baggies etc. for each item you are serving. It makes organizing the food at the site much easier and will be greatly appreciated by your helpers.
When you assemble the serving pieces write the recipe names on Post-It notes and tape them to each serving piece to make the on-site set-up easier.