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Tangy Baked Meatballs

 Tangy Baked Meatballs
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
28-30 ServingsPrep: 30 min. Bake: 1 hour 35 min.

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 turkey or 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

2 of 2

Tangy Baked Meatballs (continued)

Directions (continued)

  • 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.