Tender Tangy Meatballs

• 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 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

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 160u0b0.

white bread, milk, onion, salt, garlic, egg, salt, ground beef, pork sausage, canola oil, bottles, grape jelly, beef broth

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