Tangy Meatballs

By JimMac

Ingredients

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

Details

Servings 7

Preparation

Step 1

Combine the bread cubes and milk; let stand for 5 minutes. Add the next six ingredients; mix well. Crumble meat into bread mixture; stir just until blended. Form into 1½-inch balls. Place in four ungreased 13-in. x 9-in. x 2-in. baking pans. Bake, uncovered, at 350° for 45 minutes; drain. Combine ketchup, jelly and browning sauce if desired; spoon over meatballs. Reduce heat to 300°; cover and bake for 1 hour.