1 pound bulk pork sausage
3 pounds lean ground beef
1 cup finely crushed cracker crumbs
4 eggs
1 large onion -- finely chopped
1 small green bell pepper -- finely chopped
2 teaspoons salt
1 teaspoon pepper
Ketchup
SAUCE:
1 bottle (14 oz.) tangy ketchup
1 jar (12 oz.) apple jelly
Preheat oven to 350 degrees. In a very large bowl, combine pork and ground beef. Add remaining ingredients except ketchup; mix very well (best mixed with hands). Gradually add ketchup, mixing constantly until mixture is bound together (not too soupy, or meatballs won't hold together). Roll mixture into balls about 1 to 1-1/2 inches in diameter; place on cookie sheets or in shallow baking pans. Bake 20-30 minutes, or until browned and sizzling. (Up to this point, the meat balls can be cooled and frozen in air-tight plastic bags until ready to use.

SAUCE: In a large (5-quart) crockpot, combine ketchup and apple jelly. Add enough meatballs so all are covered with sauce; heat on High 1-2 hours or on Low 3-4 hours. Also, can be prepared on top of the stove in a Dutch oven, over very low heat until bubbling and meat balls are heated through.