Tender Tangy Meatballs Recipe

4.5 2 2
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Tender Tangy Meatballs Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

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
  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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.
Originally published as Tangy Meatballs in Taste of Home October/November 1994, p47

Nutritional Facts

6 each: 442 calories, 24g fat (8g saturated fat), 108mg cholesterol, 1017mg sodium, 29g carbohydrate (21g sugars, 1g fiber), 27g protein.

  • 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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 3 tablespoons canola oil
  • 2 bottles (10 ounces each) chili sauce
  • 1 jar (8 ounces) grape jelly
  • 1-1/2 cups beef broth
  1. 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.
  2. 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.
Originally published as Tangy Meatballs in Taste of Home October/November 1994, p47

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MY REVIEW
cindiak User ID: 221828 239716
Reviewed Dec. 18, 2015

"I made these for our company's open house and they were gone fast. Loved them!"

MY REVIEW
oldfashionedgirl User ID: 6697435 6047
Reviewed Jun. 22, 2012

"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!"

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