Tangy meatballs-1

Yield: 1 servings

Measure Ingredient
3 slices White bread -- torn in small
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.

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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