Sauerkraut meatballs

Yield: 1 Servings

Measure Ingredient
2 pounds Ground Chuck
1 cup Unseasoned Bread Crumbs
2 \N Eggs
1 pack Dry Lipton Onion Soup mix
\N \N Milk if necessary
1 can (16 oz) Sauerkraut; drained
1 can Whole Berry Cranberry Sauce; (14-16oz?)
1 cup Brown Sugar
1 \N Bottle Chili Sauce
1 \N 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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