Meatballs with Sauerkraut
- Ready In:
- 6hrs 30mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
-
Meatballs
- 2 lbs ground beef
- 3 eggs
- 1⁄4 cup breadcrumbs
- 1 envelope dry onion soup mix (I use lipton)
-
Sauce
- 1 (16 ounce) can sauerkraut
- 1 cup light brown sugar
- 1 cup whole berry cranberry sauce
- 1 (12 ounce) jar chili sauce
- 1 (12 ounce) jar water
directions
- ---------Formeatballs---------.
- Combine all ingredients in a large bowl, mix well.
- Make meatballs small, place in a roasting pan or 13X9 casserole dish.
- ------ForSauce----------.
- Combine sauce ingredients in a large bowl.
- Pour over meatballs.
- Bake at 350, uncovered for 2 hours.
- When I make these ahead of time, I reheat in a crockpot on high for 4 hours, but make extra sauce to keep them moist and delicious.
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Reviews
-
Suzette, these meatballs were so delicious! However, I did modify this recipe to my liking. I used Italian style bread crumbs, and added several large dashes of black pepper to the meat mixture. I shaped them into 26 (1-1/2 inch) meatballs, placed them on a greased jelly roll sheet, and baked them in a 350 degree oven for 20 minutes. As for the cranberry-sauerkraut sauce, I used bagged sauerkraut (from one 32 oz. bag), which I drained (squeezed) off the liquid, then added half of the kraut to the mix. I also increased the amount of brown sugar to exactly 1-1/2 cups, plus added 1 (16 oz.) can of jelled cranberries. I then covered the baking pan, and baked the meatballs for exactly 30 minutes. After thirty minutes of baking time, I then uncovered the baking pan, placed them back in the oven, and continued baking the meatballs for exactly 35 minutes. I served the meatballs with hot-cooked mashed potatoes. Suzette, thank you for sharing this recipe, it's definitely a keeper!
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I made this for a main dish (to use up some leftover sauerkraut) and served it over rice. The combination of flavors was certainly unusual, but good. My daughter did the cooking after I told her what to do over the phone. The only change she made was to use seasoned bread crumbs instead of plain because she didn't know the difference.
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RECIPE SUBMITTED BY
SweetSueAl
Newport News, VA
I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too.
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