In medium bowl, combine egg, sausage, stuffing mix and sage; mix thoroughly. Shape into 1 inch balls. Add to large skillet; cook over medium heat, turning occasionally, 5-8 minutes or until browned on all sides. Remove from skillet; drain on paper towels. Drain fat from skillet; discard. Add water, ketchup, chili sauce, brown sugar, soy sauce and vinegar to skillet; stir well. Return meatballs to skillet; stir to coat. Bring to a boil over medium high heat. Cover; reduce heat to medium low. Simmer 30 minutes, stirring occasionally. Transfer to chafing dish, if desired. Serve with wooden toothpicks.
By Robin from Washington, IA
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