Barbecued Meatballs

Source: Southern U.S. Cuisine

1 pound ground chuck or lean ground beef
1 pound bulk pork sausage
2 eggs, slightly beaten
1/2 cup fine dry bread crumbs
1/2 teaspoon leaf sage, crumbled
1 cup ketchup
1/4 cup brown sugar
2 tablespoons vinegar
2 tablespoons soy sauce

Combine beef, sausage, egg, bread crumbs, and sages; shape into about 4 dozen 1 1/2-inch meatballs. In an ungreased skillet in 2 or more batches, brown meatballs slowly on all sides, about 15 minutes for each batch. Pour off excess fat and add all meatballs to skillet -- or transfer to crockpot, larger cooking pot or Dutch oven. Combine remaining ingredients; pour over meatballs. Cover and simmer for 30 minutes, stirring occasionally to keep meatballs coated with sauce.

Makes about 4 dozen appetizer meatballs, or 8 main dish portions.

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