Glazed Sausage Balls
|Bulk pork sausage||1⁄3 Pound|
|Ground pork/Ground beef||3⁄4 Pound|
|Dry mustard||1⁄2 Teaspoon|
|Coriander seeds||1⁄2 Teaspoon, crushed|
|Ground allspice||1⁄4 Teaspoon|
|Egg||1 , lightly beaten|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Apple jelly||1⁄2 Cup (8 tbs)|
|Major greys chutney||1⁄2 Cup (8 tbs), finely chopped|
|Lemon juice||1 Teaspoon|
In a bowl, stir together sausage, ground pork, salt, mustard, coriander, allspice, egg, bread crumbs, and onion until well blended.
Shape into 1-inch balls. (At this point you may refrigerate until next day, or freeze.)
Place meatballs (thaw if frozen) on rimmed baking sheets and bake, uncovered, in a 500° oven for about 8 minutes or until well browned; drain.
Meanwhile, in a large frying pan over low heat, stir together apple jelly, chutney, and lemon juice; cook, stirring, until jelly is melted.
Add meatballs; then cover and simmer for about 8 to 10 minutes or until glazed; transfer to a chafing dish.