- 2 beaten eggs (we used large eggs)
- 1/2 cup fine dry bread crumbs
- 1/2 cup finely chopped onion (we used yellow onion)
- 1/4 cup milk (we used whole milk)
- 1/2 tsp. salt
- 1/2 tsp. pepper (we used freshly ground black pepper)
- 1 lb. bulk pork sausage (we used Jimmy Dean regular sausage)
- 1 lb. ground beef (we used 80% lean ground beef)
- 3/4 cup apple jelly
- 1/3 cup spicy brown mustard (we used French’s deli spicy brown mustard)
- 1/3 cup whiskey or apple juice (we used Jack Daniel’s)
- 1 1/2 tsp. Worcestershire sauce
- Few dashes bottled hot pepper sauce (we used Tabasco)
- Preheat your oven to 375 degrees. Take a large mixing bowl and add to it the eggs, bread crumbs, onion, milk, salt and pepper, stirring to combine. Now mix in the sausage and beef until well combined. Shape the meat mixture into roughly 48 (1 1/4- to 1 1/2-inch size) meatballs (we found that a slightly rounded tablespoon of the meat mixture will get you the size of meatball the recipe calls for). Place the meatballs in a shallow baking pan (we put ours on an aluminum foil-lined baking sheet) and cook them in the oven, uncovered, for 30 minutes or until the meatballs are fully cooked, draining off any accumulated juice.
- While the meatballs are cooking, take a large saucepan and add to it the jelly, mustard, whiskey, Worcestershire sauce, and the hot sauce. Heat the mixture, stirring until the jelly has melted and the sauce is fully combined and bubbly. Add in the cooked meatballs, stirring gently until all the meatballs are coated. Let the sauce cook for 3 to 5 minutes or until it’s thickened and coating the meatballs. Serve immediately.
Recipe source unknown.
We weren’t paid in any form to promote Jimmy Dean, French’s, Jack Daniel’s, or Tabasco.
Take care everybody !