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Tender Tangy Meatballs Recipe

This recipe originally came from my mother-in-law, then I made a few adjustments. These tender meatballs make a great entree.—Ralph Wheat, Bedford, Texas

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Tender Tangy Meatballs Recipe

Prep: 25 min. Cook: 30 min.

Yield: 10 Servings

25 30 55

Ingredients

3 slices white bread, torn into small pieces
1 cup milk
1 medium onion, finely chopped
1 tablespoon mustard seed
2 teaspoons seasoned salt
2 garlic cloves, minced
1 egg, beaten
Salt and pepper to taste
2-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1/2 pound bulk pork sausage
3 tablespoons canola oil
2 bottles (10 ounces each) chili sauce
1 jar (8 ounces) grape jelly
1-1/2 cups beef broth

Directions

In a large bowl, combine bread and milk. Squeeze excess milk out of bread; discard milk. To the bread, add onion, mustard seed, seasoned salt, garlic, egg, salt and pepper; crumble beef and sausage over mixture and mix well. Shape into 1-1/2-in. balls.
In a large skillet, brown meatballs in oil; drain. In a large saucepan or Dutch oven, combine chili sauce, jelly and beef broth; slowly bring to a boil. Add meatballs; simmer for 30-45 minutes or until a thermometer reads 160°. Yield: 10 servings.

Nutritional Facts 1 serving (6 each) equals 442 calories, 24 g fat (8 g saturated fat), 108 mg cholesterol, 1,017 mg sodium, 29 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Tangy Meatballs in Taste of Home October/November 1994, p47

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Tender Tangy Meatballs

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Reviewed on Jun. 22, 2012 by oldfashionedgirl

GREAT recipe! wonderful flavor. my brothers love these meatballs! instead of spending a bunch of time browning the balls in a pan, i simply put them on a greased, foil lined baking sheet and place them in the oven at 350 for 15 minutes. i also used apricot jelly instead of grape. made these meatballs two times this week!