Sauerkraut meatballs
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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