1.5 lb ground beef
1 lb bulk sausage meat (we suggest our sage and onion)
4 cups soft breadcrumbs (torn into small pieces)
1 teaspoon salt
1/4 teaspoon pepper (fresh cracked)
1 teaspoon thyme
¼ teaspoon sage
2 egg, lighten beaten
2/3 cup milk
3 cup brown sugar
1 tablespoon dry mustard
1 ½ cup hot water or beef stock
1 ½ cup white vinegar
Combine meats, breadcrumbs, spices, egg and milk. Mix well.
Shape mixture into 1-inch balls (wet hands with cold water if mixture sticks to them).
Put meatballs in a single layer on a greased baking sheet. Put in preheated oven (375 degrees) and bake for 10 minutes, or until golden brown. Reduce oven temp to 350 degrees. Transfer meatballs to a Dutch oven. Combine rest of the ingredients for the sauce and pour over browned meatballs. Bake for an additional 60 minutes, basting often. At the end of cooking we like to thicken the sauce with cornstarch (mix cornstarch with cold water and stir into bubbling sauce, using enough to thicken appropriately). Excellent served with rice.