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!"
photo by cbw8915 photo by cbw8915
photo by cbw8915
Ready In:


  • 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


  • 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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  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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