2	cups	cubed rye bread
2	cups	milk
3		eggs
1	env.	onion soup mix
2	tsp.	salt
1½	tsp.	dried thyme
½	tsp.	pepper
¼	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 1½-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 7½ dozen