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Tangy Baked Meatballs Recipe

These tasty meatballs floating in a thick tangy sauce are a hearty main dish you can make ahead. They are sure to please.—Inez Orsburn, De Motte, Indiana

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Tangy Baked Meatballs Recipe

Prep: 30 min. Bake: 1 hour 35 min.

Yield: 28-30 Servings

30 95 125

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
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With Johnsonville Italian Sausage.
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2 pounds bulk pork sausage
1 bottle (40 ounces) ketchup
2 cups crab apple or apple jelly, melted
4 teaspoons browning sauce, optional

Directions

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 1-1/2-in. balls.
Place meatballs on four greased racks in four shallow baking pans. Bake, uncovered, at 350° for 45 minutes; drain.
Meanwhile, combine ketchup, jelly and browning sauce if desired; spoon over meatballs. Reduce heat to 325°; cover and bake for 50-60 minutes longer or until a thermometer reads 160°. Yield: 7 to 7-1/2 dozen.

Nutritional Facts 1 serving (3 each) equals 329 calories, 16 g fat (6 g saturated fat), 85 mg cholesterol, 880 mg sodium, 27 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Tangy Meatballs in Taste of Home August/September 1998, p54