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Cranberry Sauerkraut Meatballs (Germany) Recipe

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This recipe for Cranberry Sauerkraut Meatballs (Germany) is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. ground beef, 2 eggs, 1 envelope of dry onion soup mix, 1/2 c. water, 1 c. finely crushed saltines or bread crumbs.

Sauce: 1 can (14-16 ounces) sauerkraut drained rinsed and finely chopped, 1 can (8 ounces) cranberry sauce (whole or strained), 3/4 c. chili sauce, 2 c. water, 1/3 c. brown sugar (add up to 2/3 cup as needed for taste).
Directions:
Directions:
Mix together ground beef, eggs, onion soup mix, 1/2 c. water and crushed saltines or bread crumbs. Form into meatballs (golf size for a meal; smaller if used as an appetizer). Brown meatballs in slightly oiled or greased skillet. When browned, remove from pan and set aside. Mix together the sauerkraut, cranberry sauce, chili sauce, 2 c. water and brown sugar. Pour half of the sauerkraut mixture in a 9x13 pan. Arrange meatballs on the sauce and pour remaining sauce over the top. Cover pan with foil and bake at 350º for 1 hour. Remove foil and bake another 15-30 minutes if too juicy. Watch so that it doesn't dry out. If serving as an appetizer, do not bake the additional 15-30 minutes so the meatballs do remain moist in the juice.
Personal Notes:
Personal Notes:
This recipe was modified from a recipe from German immigrants to the Milwaukee area (Bastians). The meatballs are good served over noodles or rice or served (smaller) as appetizers.

 

 

 

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