Tangy meatballs-1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | White bread -- torn in small |
| Pcs | ||
| 1 | cup | Milk |
| 2½ | pounds | Ground beef |
| ½ | pounds | Bulk pork sausage |
| 1 | medium | Onion -- finely chopped |
| 1 | tablespoon | Mustard seed |
| 2 | teaspoons | Seasoned salt |
| 2 | Garlic | |
| 1 | each | Egg -- beaten |
| Salt and pepper to taste | ||
| 3 | tablespoons | Cooking oil |
| 2 | Bottles | |
| 1 | Jar grape jelly -- 8 oz. | |
| 1½ | cup | Beef broth |
| Cloves -- minced | ||
| Chili sauce -- 10 oz. ea. | ||
Directions
In a large bowl, combine bread and milk. Squeeze excess milk out of bread: discard milk. To the bread, add beef, sausage, onion, mustard seed, seasoned salt, garlic, egg, salt and pepper: shape into 1-½-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. Yield: 10 serving
Recipe By : Taste of Home
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