Meatball and Sausage Bites Recipe

Meatball and Sausage Bites Recipe
Meatball and Sausage Bites Recipe photo by Taste of Home
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Meatball and Sausage Bites Recipe

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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.
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
40 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Meatball and Sausage Bites in Down the Aisle Country-Style 2000, p26

Nutritional Facts

3 each: 141 calories, 8g fat (2g saturated fat), 33mg cholesterol, 414mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
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.
Originally published as Meatball and Sausage Bites in Down the Aisle Country-Style 2000, p26

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