Author Notes: My brother is coming up for a visit in a couple of weeks..I haven’t seen him in over two years..and I’ve been going over some of his favorites from my collection. We’ll have a family get-together while he’s here so there will be lots of appetizers and good food. I seem to remember that this is one of his favorites which I adapted from a recipe of a good friend and which is always on the appetizer table at Christmas.
The meatballs and sauce can be made ahead and frozen separately for the busy holiday season. Easy, easy to make, but so delicious!! So…grab your toothpicks and spear a few! —inpatskitchen
Serves: a crowd
pounds bulk pork hot sausage
1 1/4 cups light brown sugar
teaspoons ground dried ginger powder
cup soy sauce
cup red wine vinegar
- Shape the meat into one inch meatballs and bake at 350F for 20 to 25 minutes.
- Combine the ketchup, brown sugar, ground ginger, soy sauce and red wine vinegar and heat to boiling. ( At this point you can cool the meatballs and sauce separately and freeze ).
- To serve: Gently heat ( or reheat thawed sauce and meat) the meatballs combined with the sauce until hot in a medium saucepan on top of the stove.
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