This has become a Christmas tradition at my house. Now, my grandchildren expect these every Christmas Eve. (Anna Mae Laster)
2 lb. country sausage ½ c. (packed) brown sugar
½ c. catsup 1 T. soy sauce
½ c. wine vinegar ½ t. ginger
Shape the sausage into small balls. Fry in a skillet over low heat until well done, drain on paper towels. Combine remaining ingredients in a saucepan and heat through. Add meatballs, making certain all are completely covered. Cool, then refrigerate for at least 24 hours. Reheat to serve. May be refrigerated for 5 to 7 days or frozen. Makes 40-50 meatballs.