When friends Dave and Lynn lived here in Troy, we would get together every month or two for wonderful dinners at each others homes. At one of them, Lynn made these wonderful cocktail meatballs. Now, I'm not sure if this is her exact recipe, but it's close. I make them every year at Christmas and they're a real hit with the family. Make them ahead of time and freeze the sauce and meatballs separately.
For the meatballs:
3 lbs. bulk pork hot sausage
Shape the meat into 1 -1 1/2 inch meatballs and bake at 350F for 20 -25 minutes.
2 cups ketchup
1 1/4 cups brown sugar
2 tsp. ground ginger
1/4 cup soy sauce
1/4 cup red wine vinegar
Combine and heat all ingredients together until boiling.
To serve: Gently heat (or reheat thawed sauce and meat) the meatballs combined with the sauce until hot.