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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This recipe originally came from my mother-in-law, then I made a few adjustments. These tender meatballs make a great entree.Ralph Wheat, Bedford, Texas Ingredients:
3 slices white bread, torn into small pieces |
1 cup milk |
1 medium onion, finely chopped |
1 tablespoon mustard seed |
2 teaspoons seasoned salt |
2 garlic cloves, minced |
1 egg, beaten |
salt and pepper to taste |
2-1/2 pounds ground turkey or beef |
1/2 pound bulk pork sausage |
3 tablespoons canola oil |
2 bottles (10 ounces each) chili sauce |
1 jar (8 ounces) grape jelly |
1-1/2 cups beef broth |
Directions:
1. In a large bowl, combine bread and milk. Squeeze excess milk out of bread; discard milk. To the bread, add onion, mustard seed, seasoned salt, garlic, egg, salt and pepper; crumble beef and sausage over mixture and mix well. Shape into 1-1/2-in. balls.
2. 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 or until a thermometer reads 160°. Yield: 10 servings.
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