Presenter:  Kelly

Introduction:

A few weeks ago, we were away visiting beautiful Deep Creek Lake in Western Maryland.  It is a place that we visit multiple times a year.  It’s a great town for year round entertainment.  Deep Creek State Park has beaches and kayaking in the summer.  Fall is the perfect time for hiking at Swallow Falls.  And of course, skiing at Wisp in the winter.  Such a great weekend getaway!

A few weeks ago, while we were visiting our favorite pizza shop in Deep Creek, I came across a hot sausage appetizer that I loved.  It was sweet, yet a little spicy, and very delicious.  🙂  I quickly came home and played with ingredients to recreate these Sweet Glazed Hot Sausage Meatballs – one of my current favorite recipes for game day snacking!  I’ve already whipped up 3 batches of these this year!!

Resources:

Procurements:

For the meatballs:

  • 1 lb. bulk hot sausage
  • 1 egg, beaten
  • 1 c. Bisquick baking mix
  • Cooking spray

For the glaze:

  • 1/2 c. Frank’s Red Hot Sweet Chili Sauce
  • 1/4 c. peach preserves
  • 2 T. apple cider vinegar
  • 1/2 t. garlic powder
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Isn’t she perdy?

 

Operating Procedures:

Preheat the oven to 375 degree.  In the large mixing bowl, combine the hot sausage, egg, and Bisquick.  I find it easiest to work with your hands, but a large wooden spoon also works well.  Form into about 20 balls using 1.5 tablespoons of mix per meatball.  Spray the mini muffin tin and place one meatball in each of the muffin sections.  Bake these off for 20-22 minutes. 

While the meatballs are baking, whisk together all the ingredients of the glaze.  Once the meatballs are cooked, immediately remove from the tin and toss in the sauce.  Yum! 

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Fresh from the oven!

Closing Remarks:

These are a perfect little appetizer for any occasion.  Double the recipe for a larger crowd because these will go quickly!

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All sauced up!

Sweet Glazed Hot Sausage Meatballs
Hot sausage meatballs dressed in a sweet and spicy glaze.
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For the meatballs
  1. 1 lb. bulk hot sausage
  2. 1 egg, beaten
  3. 1 c. Bisquick baking mix
  4. Cooking spray
For the glaze
  1. 1/2 c. Frank's Red Hot Sweet Chili Sauce
  2. 1/4 c. peach preserves
  3. 2 T. apple cider vinegar
  4. 1/2 t. garlic powder
Instructions
  1. In the large mixing bowl, combine the hot sausage, egg, and Bisquick.
  2. Form the mix into about 20 balls using 1.5 tablespoons of mix per meatball. Spray the mini muffin tin and place one meatball in each of the muffin sections.
  3. Bake 20-22 minutes at 375 degrees.
  4. While the meatballs are baking, whisk together all the ingredients of the glaze. Once the meatballs are cooked, immediately remove from the tin and toss in the sauce.
Five to Nine Creations http://www.fivetoninecreations.com/
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