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Tender Tangy Meatballs

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
  • Total Time
    Prep: 25 min. Cook: 30 min.
  • Makes
    10 servings


  • 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
  • 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


  • 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°.

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