Cranberry Meatballs

It's the sauerkraut that gives these meatballs the extra tang that keeps people coming back for more.
2nd Place winner in the 2014 Savor the Season Lillie Newspapers holiday recipe contest

Meatballs:
2 pounds lean ground beef
3 eggs
1 cup bread crumbs
1 envelope dry onion soup mix

Sauce:
1 cup brown sugar
1 can (16 oz.) sauerkraut with juice
1 can (16 oz.) whole cranberries
1 bottle (14-16 oz.) Heinz chili sauce
1 chili bottle of water

To make meatballs:
Combine beef, eggs, bread crumbs and onion soup. Mix and roll into 18 to 20 meatballs. (If you need to save time, buy ready-made meatballs). Place in 2 1/2 quart casserole dish. The meatballs can also be browned in a skillet or oven if you choose.

To make sauce:
Combine sauerkraut, cranberries, brown sugar, chili sauce and water. Mix. Pour over meatballs. Bake in 350° F oven for 1 to 1 1/2 hours or until meatballs are done.
Freezes well.

LaDonna Joseph
Inver Grove Heights

 


Mom's friend will be proud

"The recipe came from a friend of my mom's," LaDonna Joseph says of the second-place winner, Cranberry Meatballs. "I'll have to write her and tell her!"

The Inver Grove Heights cook says the family friendship goes back to 1965 and the meatball recipe has been served at parties and celebrations in her circle "since at least sometime near the end of the last century -- wow, does that sound old!" She agrees it's been at least since the 1990s.

Not only is the recipe a cinch to put together, it's particularly festive with the cranberries in the sauce.

Our cook found that 18 to 20 meatballs from this recipe made meal-sized meatballs. Joseph says friends have used the recipe and made more and smaller meatballs for appetizers, buffets and game-day snacks.

Best of all, the recipe freezes well.

"My mom has a container in the freezer most all the time," Joseph says. "It's good to have on hand for unexpected company."

 

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