Print Recipe

Tangy Meatballs

RG

Ingredients

  • 2 cups cubed rye bread
  • 2 cups milk
  • 3 eggs
  • 1 envelope onion soup mix
  • 2 teaspoons salt
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 5 pounds ground beef
  • 2 pounds bulk pork sausage
  • 1 (40 ounce) bottle ketchup
  • 2 cups crab apple or apple jelly, melted
  • 4 teaspoons browning sauce (optional)

Instructions

  1. Combine the bread cubes and milk; let stand for 5 minutes. Add the next six ingredients; mix well.
  2. Crumble meat into bread mixture; stir just until blended. Form into 1 1/2-inch balls. Place in four ungreased 13 x 9 x 2-inch baking pans.
  3. Bake, uncovered, at 350 degrees F for 45 minutes; drain.
  4. Combine ketchup, jelly and browning sauce if desired; spoon over meatballs.
  5. Reduce heat to 300 degrees F; cover and bake for 1 hour.

Yields 7 to 7 1/2 dozen.


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