Tangy Meatballs

"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!"
 
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photo by cbw8915 photo by cbw8915
photo by cbw8915
Ready In:
40mins
Ingredients:
12
Serves:
6-8
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ingredients

  • 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) bottles of brooks tangy catsup
  • 1 (10 ounce) jar apple jelly
  • 1 dash oregano
  • 1 dash onion salt
  • 1 dash garlic salt
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directions

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

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Reviews

  1. These meatballs were wonderful! I more than halved the recipe as its just me and DBF and there was more than enough for the both of us. I loved these tangy sweet meatballs. I think next time I may try adding some red pepper flakes to them to give them a little bit of heat. Thanks for posting this delicious recipe. I'll DEFINITELY be making these again!!!
     
  2. I made these for a holiday get together, and they were enjoyed by young and old alike. I only had 1/2 cup of milk left, so I halved the breadcrumbs too. Cooked meatballs in oven, but just threw the sauce ingredients in the crockpot, then added the meatballs (did all this the night before). Next day I left the crock on low (all afternoon), and they were perfect for feast time, around 6pm. Thanks Lisa, these are great, easy and can easily be made ahead.
     
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