1 egg, lightly beaten
1 lb. hot or mild bulk pork sausage
1/2 c. herb stuffing mix
1/4 tsp. rubbed sage
1/2 c. water
1/4 c. ketchup
1/4 c. chili sauce
2 tbsp. packed brown sugar
1 tbsp. soy sauce
1 tbsp. vinegar

In medium bowl, combine egg, sausage, stuffing mix and sage; mix thoroughly. Shape into 1-inch balls. Add to large skillet; cook over medium heat, turning occasionally. Cook 5 to 8 minutes or until browned on all sides. Remove from skillet; drain on paper towels. Drain fat from skillet; discard. Add water, ketchup, chili sauce, brown sugar, soy sauce and vinegar to skillet; stir well. Return meatballs to skillet; stir to coat. Bring to a boil over medium-high heat. Cover; reduce heat to medium-low. Simmer 30 minutes, stirring occasionally. Transfer to chafing dish, if desired. Serve with wooden picks.

Yield: about 24 meatballs.

Note: Recipe can be prepared ahead of time. Cover and refrigerate or freeze until ready to serve.

Bake, covered, with sauce in 350°F oven for 30 to 35 minutes or until heated through.