Flashback Friday / Spicy BBQ Meatballs or Farmer Sausage

I first posted this recipe way back on 2008. With this being Thanksgiving weekend in Canada, it is the perfect time to revive this recipe since I always serve these meatballs along side our Turkey dinner. I have been making these meatballs for over 30 years now and I am asked to make them every year. It is a recipe that is easily adapted to being gluten free and is naturally dairy free so everyone in my family can enjoy these. I also make this sauce with Farmer Sausage for a quick mid week meal. The longer the meatballs sit in the sauce the tastier they are. If you are making these for Thanksgiving dinner, use a crock pot to free up the oven for the Turkey.

• 2 lbs of prepared meatballs or a double link of smoked sausage
• 1 tbsp. olive oil
• 1 chopped onion
• 1 cup ketchup
• 1 cup water
• 2 tsp. Worcestershire sauce
• 2 tbsp paprika or may use part chili powder
• 1 tbsp. dry mustard
• 1/3 cup sugar
• 1/3 cup vinegar

1. Saute' the chopped onion in some oil until soft but not brown. 
2. Add the remaining ingredients and bring to a boil.
3. Pour over meatballs and bake in a 350 oven for 40 minutes, or for 4-6 hours on low in the crock pot. 

If you are using it for Farmer Sausage, saute onion in olive oil, add 1 whole farmer sausage cut in slices. Combine ingredients for the sauce and simmer on the stovetop for 30-40 minutes or place in a casserole dish and bake in a 350 oven for about the same time. You can also put the Farmer sausage in crock pot and cook on low 4-6 hours. The longer the meat sits in the sauce the tastier it is. Great the next day. Serves well with mashed potatoes, rice or pasta.

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