Sauerkraut and Cranberry Meatballs
Sweet, sour and savory, three flavor components that meld perfectly in this tasty meatball dish.
3 pounds lean ground beef
2 (2.4-ounce) packages dry onion soup mix
1 1/2 cups dry bread crumbs, soaked in 1 1/2 cups water
3 large eggs
1 (16-ounce) package refrigerated sauerkraut, drained
1 (16-ounce) can whole cranberry sauce
1 (12-ounce) bottle chili sauce
1/2 cup brown sugar, firmly packed
1 cup water
- In mixing bowl combine ground beef, soup mix, prepared bread crumbs and eggs. Mix well and form into 2-inch diameter meat balls. Place in a 13x9x2-inch baking pan
- Meanwhile, combine sauerkraut, cranberry sauce, chili sauce, brown sugar and water in medium sauce pan; bring to a boil and simmer for 5 minutes.
- Pour sauerkraut mixture over meatballs and bake, uncovered, at 350°F (175°C) for 1 to 1 1/2 hours.
Makes 12 servings.