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Drunk Meatballs Recipe

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This recipe for Drunk Meatballs is from St Michael's Episcopal Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. hot sausage (or 1/2 hot and 1/2 mild if you don't like it hot)
Sauce Ingredients:
1 c. sour cream
1 jar chutney
¼ c. sherry
Directions:
Directions:
1. Brown sausage in skillet in small balls - 1/2 inch to 1 inch and drain.
2. Cook sauce ingredients over low heat until slightly thickened.

For a fancy party, put in chafing dish with meatballs. Otherwise transfer to a casserole dish and heat in low oven with meatballs. Serve with toothpicks.
Personal Notes:
Personal Notes:
Meatballs may be done ahead and frozen. For big hunters, you could use half ground venison and half sausage.

 

 

 

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