These tiny, spicy meatballs are perfect for the cocktail hour.
- Yield:serves 15-20 (makes 60 meatballs)
- Active time: 35 minutes
- Total time:1 hour 10 minutes
- For The Meatballs:
- 1 pound spicy sausage
- 1 pound sweet sausage
- 2 eggs, lightly beaten
- 2/3 cup Italian-style breadcrumbs
- 1 1/2 teaspoons chopped sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- For The Sauce:
- 1 1/3 cups chili sauce
- 1 cup ketchup
- 4 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon soy sauce
Place spicy sausage, sweet sausage, eggs, breadcrumbs, sage, salt, and pepper in the bowl of a food processor. Pulse until just blended.
Remove mixture from food processor and roll into 1 inch balls, setting meatballs on a plate or baking sheet.
Heat a large nonstick skillet over medium high heat. Add as many meatballs to pan as will fit in one layer and cook until browned on all sides, about 5-8 minutes. Remove meatballs with a slotted spoon and set aside. Drain fat from pan.
Add remaining meatballs to pan and cook until browned on all sides. Drain fat from pan. Add first batch of meatballs back to pan.
In a medium bowl, whisk together chili sauce, ketchup, brown sugar, vinegar, and soy sauce.
Add sauce to pan with meatballs. Cover and simmer for thirty minutes. Serve hot.