TANGY MEATBALLS

Tangy 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 (40 ounce) bottle ketchup
2 cups crab apple or apple jelly, melted
4 teaspoons browning sauce (optional)

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-inch balls. Place in four ungreased 13 x 9 x 2-inch baking pans.

Bake, uncovered, at 350 degrees F for 45 minutes; drain.

Combine ketchup, jelly and browning sauce if desired; spoon over meatballs. Reduce heat to 300 degrees F; cover and bake for 1 hour.

Yields 7 to 7 1/2 dozen.