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Meatball and Sausage Bites

Meatball and Sausage Bites
The Country/Victorian wedding Jim and I planned included a ceremony in front of a hitching post Jim made and two special hula dances (I belong to a Hawaiian dance troupe). A good friend, Linda Allen, prepared this meaty snack, with was a hit.
40 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 2 eggs
  • 1 small onion, finely chopped
  • 1 cup dry bread crumbs
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef
  • 2 packages (1 pound each) miniature smoked sausages
  • 2 cans (20 ounces each) pineapple chunks, drained
  • 1 jar (10 ounces) pimiento-stuffed olives, drained
  • 1 cup packed brown sugar
  • 2 bottles (20 ounces each) barbecue sauce

Directions

  • In a large bowl, combine the first five ingredients. Crumble beef
  • over mixture and mix well. Shape into 1-in. balls. Place meatballs
  • on a greased rack in a shallow baking pan.
  • Bake, uncovered, at 350° for 15 minutes or until no longer pink;
  • drain. With a slotted spoon, transfer meatballs to two shallow 3-qt.
  • baking dishes. Add sausages, pineapple and olives to each; toss
  • gently to mix.
  • Combine brown sugar and barbecue sauce; pour half over each
  • casserole. Bake, uncovered, at 350° for 25 minutes or until
  • heated through. Yield: about 40 servings.
© Taste of Home 2013

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Meatball and Sausage Bites (continued)

Tip: Assemble pans of this appetizer a day ahead, cover and refrigerate. Remove from the refrigerator 30 minutes before baking as directed. Serve from a slow cooker or electric roaster.
Nutrition Facts: 1 serving (3 each) equals 141 calories, 8 g fat (2 g saturated fat), 33 mg cholesterol, 414 mg sodium, 11 g carbohydrate, trace fiber, 7 g protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
© Taste of Home 2013