LYNNE TOLLEY / MISS MARY BOBO'S
Makes about 50 meatballs
I
think a moist, flavorful meatball starts with a combination of ground pork
sausage
and
ground beef. It's another reason I watch out for local fresh pork sausage in
the
little
country markets on the outskirts of town. Many of our farmers process their
own
hogs and are true sausage experts, each with his own special seasoning blend
and
smoking methods.
Apple
butter adds some body and a bit of sweetness to this meatball sauce,
an
old favorite on the Lynchburg party circuit. You can also serve the sauce with
cocktail
wieners, slices of smoked sausage, any kind of grilled pork, or even
store bought
pulled
pork barbecue.
For the Meatballs
1
pound pork sausage
1
pound ground beef
1⁄2 cup plain dry breadcrumbs
2
eggs, beaten
1⁄4 cup milk
1⁄2 cup finely chopped onion
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
For the Apple Butter Jack Sauce
3
⁄4 cup spicy brown mustard
1⁄2 cup apple butter
1⁄3 cup Jack Daniel's Tennessee Whiskey
1⁄4 cup brown sugar
1
tablespoon cider vinegar
1
tablespoon Worcestershire sauce
Salt
and black pepper, to taste
Hot
pepper sauce, to taste
DIRECTIONS:
To make the meatballs: Heat the oven to 375°F. Combine the
sausage,
ground beef, breadcrumbs, eggs, milk, onion, salt, and pepper in a
large
mixing bowl. Blend well with your hands. Form the meat mixture
into
1 1 ⁄2-inch balls. Place them on an ungreased baking
sheet (with sides to
catch the grease) or on a jelly-roll pan. Bake about 30 minutes or
until
browned and cooked through.
To make the sauce: Combine the mustard, apple jelly, whiskey,
brown
sugar, cider vinegar, Worcestershire sauce, salt and pepper, and
hot
sauce in a large skillet. Stir until well blended. Stir in the
cooked meatballs.
Coat with the sauce and cook about 5 minutes until the sauce has
thickened slightly. Serve with toothpicks.
Note: The
meatballs may be frozen and reheated at 350°F for about
20
minutes.
