These Tangy Meatballs offer a unique twist on classic comfort food, combining savory ground beef and pork sausage with a surprisingly sweet and tangy sauce. The meatballs are bound with milk-soaked bread for extra tenderness, then browned and simmered in a rich mixture of chili sauce, grape jelly, and beef broth. The result is a glossy, flavorful dish where the sweetness of the jelly balances the heat of the chili sauce and the earthiness of the mustard seeds. Perfect for game day gatherings, potlucks, or a quick weeknight dinner served over rice or pasta. The flavors meld beautifully during the simmering process, creating a sauce that is both sticky and savory. This recipe is a crowd-pleaser that brings together bold flavors in a simple, approachable format. Enjoy the satisfying texture of the meatballs coated in the vibrant, aromatic sauce.
Tangy Meatballs-1
Description
These Tangy Meatballs offer a unique twist on classic comfort food, combining savory ground beef and pork sausage with a surprisingly sweet and tangy sauce. The meatballs are bound with milk-soaked bread for extra tenderness, then browned and simmered in a rich mixture of chili sauce, grape jelly, and beef broth. The result is a glossy, flavorful dish where the sweetness of the jelly balances the heat of the chili sauce and the earthiness of the mustard seeds. Perfect for game day gatherings, potlucks, or a quick weeknight dinner served over rice or pasta. The flavors meld beautifully during the simmering process, creating a sauce that is both sticky and savory. This recipe is a crowd-pleaser that brings together bold flavors in a simple, approachable format. Enjoy the satisfying texture of the meatballs coated in the vibrant, aromatic sauce.Ingredients
Directions
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In a large bowl, combine the torn white bread and milk, letting it soak for a few minutes until soft.
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Squeeze excess milk out of the bread mixture thoroughly and discard the liquid.
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To the squeezed bread, add the ground beef, bulk pork sausage, finely chopped onion, mustard seed, seasoned salt, minced garlic, beaten egg, and salt and pepper to taste.
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Mix all ingredients together gently but thoroughly until well combined.
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Shape the mixture into uniform 1-1/2-inch meatballs.
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In a large skillet, heat the cooking oil over medium-high heat and brown the meatballs on all sides.
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Drain the meatballs of excess fat and set aside.
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In a large saucepan or Dutch oven, combine the chili sauce, grape jelly, and beef broth.
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Slowly bring the sauce mixture to a boil, stirring occasionally to melt the jelly.
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Add the browned meatballs to the simmering sauce.
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Reduce heat to low and simmer for 30-45 minutes, allowing the flavors to meld and the sauce to thicken.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 199.5kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 368.2mg16%
- Total Carbohydrate 36.8g13%
- Dietary Fiber 2.0g8%
- Sugars 3.8g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the bread is thoroughly squeezed to prevent the meatballs from becoming too soggy.
You can substitute the grape jelly with apricot preserves or cranberry sauce for a different flavor profile.
These meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to prevent drying out.
Serve these tangy meatballs as an appetizer with toothpicks, or as a main course over rice, pasta, or mashed potatoes.
