Tangy Meatballs

2 cups cubed rye bread
2 cups milk
3 eggs
1 env. onion soup mix
2 tsp. salt
1� tsp. dried thyme
� tsp. pepper
� tsp. ground nutmeg
5 pounds ground beef
2 pounds bulk pork sausage
1 bottle (40 oz.) ketchup
2 cups crab apple or apple jelly, melted
4 tsp. 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-in. x 9-in. x 2-in. baking pans.

Bake, uncovered, at 350� for 45 minutes; drain. Combine ketchup, jelly and browning sauce if desired; spoon over meatballs. Reduce heat to 300�; cover and bake for 1 hour.

Yield: 7 to 7� dozen