- Servings: 16
|2 lbs||Sage Pork Sausage|
|½ cup||Dry Seasoned Breadcrumbs|
|½ cup||Parmesan Cheese|
|1 cup||Peeled & Grated Granny Smith Apple|
|1 tsp||Garlic Powder|
|4 Tbsp||Fresh Italian Parsley|
|½ tsp||Cracked Black Pepper|
|¾ cup||Jalapeno Jelly|
|1½ cups||Apple Jelly|
With clean hands, combine sausage, breadcrumbs, eggs, Parmesan cheese, apple, garlic powder, parsley and pepper. Cover and refrigerate overnight to allow flavors to develop and the mixture to set up. Preheat oven to 375 degrees. Roll into 32 balls, about 1 oz each. Line two baking sheets with heavy duty foil and spray liberally with cooking spray. Place meatballs in a single layer dividing between the prepared pans. Spray the tops of the meatballs and bake for 15 minutes; turn and bake an additional 20 minutes or until meatballs are beginning begin to firm. Switch positions with the pans half way through cooking. While meatballs bake, preheat slow cooker on high. In a saucepan, combine jellies and ketchup. Heat over medium to medium low and stir to combine into a smooth sauce. Sauce will look separated at first. Place meatballs in the slow cooker and pour sauce over the top. Gently turn the meatballs to coat, being careful not to break them apart. Cook on high for 1-1 1/2 hours. Reduce heat to low and keep warm. Serve using cocktail skewers.
You could use any type of bulk sausage. I like sage sausage with the tart apple, but spicy sausage would work too.