Tangy Baked Meatballs Recipe

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Tangy Baked Meatballs Recipe

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Recommended: 20 Slider Recipes
MAKES:
28-30 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour 35 min.
MAKES:
28-30 servings
TOTAL TIME:
Prep: 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 beef
  • 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 in four ungreased 13-in. x 9-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. Yield: 7 to 7-1/2 dozen.
Originally published as Tangy Meatballs in Taste of Home August/September 1998, p54

Nutritional Facts

3 each: 329 calories, 16g fat (6g saturated fat), 85mg cholesterol, 880mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 19g protein.

  • 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 bottle (40 ounces) ketchup
  • 2 cups crab apple or apple jelly, melted
  • 4 teaspoons browning sauce, optional
  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 1-1/2-in. balls. Place in four ungreased 13-in. x 9-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. Yield: 7 to 7-1/2 dozen.
Originally published as Tangy Meatballs in Taste of Home August/September 1998, p54

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