TANGY BAKED MEATBALLS

Tangy Baked Meatballs image

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

Provided by Taste of Home

Time 2h5m

Yield 7 to 7-1/2 dozen.

Number Of Ingredients 13

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

Steps:

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°.

Nutrition Facts : Calories 329 calories, Fat 16g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 880mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 19g protein.