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Sauerkraut Meatball Appetizers

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“My friend Mary, a diehard Packer fan, shared this recipe. It's perfect for tailgate parties, potlucks, or family gatherings. You won't recognize the saurkraut at all. It has a wonderful sweet/sour chunky sauce with just a little kick to it. There are never any leftovers.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs ground round
  • 1 cup breadcrumbs
  • 1 ounce French onion soup mix, package
  • 3 eggs
  • 1 (14 ounce) can sauerkraut
  • 1 (14 ounce) can whole berry cranberry sauce
  • 1 cup brown sugar
  • 1 (12 ounce) bottle chili sauce (ketchup based, like Heinz, not the Asian chile sauce)
  • 1 12 cups water (or use the chili sauce bottle to get all the bits left over)

Directions

  1. Mix first four ingredients and shape into 1 inch meatballs.
  2. Place meatballs in a 9 X 13 baking pan.
  3. Pour remaining ingredients in a sauce pan.
  4. Bring to a boil.
  5. Pour sauce over meatballs and bake at 350 F for 1 hour.
  6. Test one meatball (I know this is hard- LOL) to make sure it's done.

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