Apple-Cheddar Sausage Meatballs with
Dijon Balsamic Glaze


1 (16-ounce) package Maple-flavored Jimmy Dean pork sausage (or can just used regular)
1 large egg, lightly beaten
1/2 cup fine bread crumbs (dried breadcrumbs are fine)
1/2 cup coarsely grated peeled tart baking apple
4 ounces grated sharp Cheddar cheese (1 cup)
1/2 cup Dijon mustard
1/4 cup tomato sauce
1/4 cup maple syrup
1/4 cup balsamic vinegar


1. Combine sausage, egg, breadcrumbs, apple and cheese in a large mixing bowl; stir well. Shape into 4 dozen (1-inch) balls. In a large skillet over medium-high heat, cook in batches of 12 or 24, turning frequently until lightly browned, about 10 minutes. Drain if desired, then return to skillet.

2. In a small bowl, combine mustard, tomato sauce, maple syrup and vinegar. Pour over sausage balls. Cover and simmer for 30 minutes. Transfer to chafing dish or slow cooker; serve hot with toothpicks.