Tangy Baked Meatballs

• 2 cups cubed rye bread
• 2 cups milk
• 3 eggs
• 1 envelope onion soup mix
• 2 teaspoons salt
• 1-1/2 teaspoons dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 5 pounds ground beef
• 2 pounds bulk pork sausage
• 1 bottle (40 ounces) ketchup
• 2 cups crab apple or apple jelly, melted
• 4 teaspoons browning sauce, optional

1. Combine the bread cubes and milk; let stand for 5 minutes. Add the next six ingredients; mix well. Crumble meat into bread mixture; stir just until blended. Form into 1-1/2-in. balls.
2. Place meatballs on four greased racks in four shallow baking pans. Bake, uncovered, at 350u0b0 for 45 minutes; drain.
3. Meanwhile, combine ketchup, jelly and browning sauce if desired; spoon over meatballs. Reduce heat to 325u0b0; cover and bake for 50-60 minutes longer or until a thermometer reads 160u0b0.

cubed rye bread, milk, eggs, onion soup, salt, thyme, pepper, ground nutmeg, ground beef, pork sausage, ketchup, crab apple, browning sauce

Taken from www.tasteofhome.com/recipes/tangy-baked-meatballs/ (may not work)