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Tangy Meatballs

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“My mom started making this when I was younger and it's always a hit! I've had to jot down the recipe anytime I've made it for company. I usually make up a big batch of these meatballs and keep in the freezer for other uses because they are so good! Hope you like them too!”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • Meatballs
  • 1 cup breadcrumbs
  • 1 cup milk
  • 2 lbs ground beef
  • 1 cup onion
  • 2 eggs, lightly beaten
  • 12 teaspoon salt
  • 1 dash pepper
  • Sauce
  • 2 (12 ounce) bottlesof brooks tangy catsup
  • 1 (10 ounce) jar apple jelly
  • 1 dash oregano
  • 1 dash onion salt
  • 1 dash garlic salt

Directions

  1. For Meatballs- Mix all meatball ingredients together, make into tsp size balls, and place on cookie sheet.
  2. Bake at 350F for 25 minutes (I usually start preparing the sauce about 15 minutes into the meatballs baking).
  3. Drain.
  4. For Sauce- Cook in saucepan till jelly dissolved and sauce is hot.
  5. Add cooked meatballs and serve!

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