Recipe for Sweet and Tangy Meatballs and Sausage | Almanac.com

Sweet and Tangy Meatballs and Sausage

Photo Credit
Becky Luigart-Stayner
Makes 10 or more servings.
Preparation Method
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The meatballs can be cooked up to a day in advance and refrigerated.

1 bottle (12 ounces) tomato-based chili sauce
1/2 cup ketchup
1/3 cup barbecue sauce
1 cup grape jelly
1/2 cup hot-pepper jelly
1 tablespoon Dijon-style mustard
1 batch cooked small-size Old-Fashioned Meatballs (see below)
3/4 to 1 pound mini smoked sausages

Combine the chili sauce, ketchup, barbecue sauce, grape jelly, hot-pepper jelly, and mustard in a saucepan. Gradually raise the heat to a simmer, whisking occasionally.

Pour the chili mixture into a slow cooker or large, heavy-bottomed pan and add the meatballs and sausages. If using a slow cooker, heat for 2 to 4 hours on high, stirring from time to time. On the stovetop, simmer gently, stirring often, until heated through. Serve warm.

Old-Fashioned Meatballs

1 pound ground chuck
1/2 pound ground veal
1/2 pound hot or mild Italian sausage meat, removed from casings
3/4 cup fine Italian-style bread crumbs or plain cracker crumbs
1/2 cup finely grated Parmesan cheese
2 cloves garlic, minced
1 1/4 teaspoons anise seed, preferably crushed (optional)
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/3 cup milk
olive oil, if panfrying

Now, this is meatballs!

Combine the meats in a large bowl and break them up with your hands. Add the bread crumbs, Parmesan cheese, garlic, anise seed (if using), basil, oregano, and salt and pepper and, with your hands, work until well blended. Add the eggs and milk and continue to mix by hand until evenly combined. Do not overwork the mixture, or the meatballs will not be tender.

Measure and shape the meatballs: For small meatballs, use about 2 tablespoons. For golf ball–size meatballs, use about 1/4 cup.

Choose a Cooking Method:

To bake: Preheat the oven to 400°F. Lightly grease a large, rimmed baking sheet or coat it with cooking spray.

Place the meatballs on the sheet. Bake for 22 to 30 minutes, or until, when you cut one open, you see that the center is no longer pink. (Larger meatballs need to cook longer.) Transfer the meatballs to a large platter and set them aside to cool.

To panfry: Coat the bottom of a large skillet with olive oil and warm it over medium-low heat. Add the meatballs, leaving enough space between them to be able to turn them to brown all surfaces evenly. (Do this in batches, if necessary.) Cook, turning the meatballs frequently, until, when you cut one open, you see that the center is no longer pink.

Makes 24 to 48 meatballs.

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