sauerkraut meatballs
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ground Chuck |
| 1 cup | Unseasoned Bread Crumbs |
| 2 | Eggs |
| 1 pack | Dry Lipton Onion Soup mix |
| Milk if necessary | |
| 1 can | (16 oz) Sauerkraut; drained |
| 1 can | Whole Berry Cranberry Sauce; (14-16oz?) |
| 1 cup | Brown Sugar |
| 1 | Bottle Chili Sauce |
| 1 | Bottle Hot Water |
Trust me on this one, few people guess sauerkraut is in here, most guess shredded coconut because of the sweet flavor. EVERYONE wanted this recipe!!!
Mix first 4 ingredients and form into1 or 1½" balls. Place in 9x13" pan Sprayed with non stick coating). If meat is hard to work or seems a little dry, add a few splashes of milk to be able to shape into balls. Mix the last 5 ingredients in a bowl (hot water will help the cranberry sauce mix better). Pour over meatballs and bake, uncovered, at 350 for one hour. May be frozen and reheated.
Posted to EAT-L Digest by Sheri Matheson <sherim@...> on Jan 1, 1998
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