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Baked Cranberry Meatballs Recipe
Baked Cranberry Meatballs Recipe photo by Taste of Home
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Baked Cranberry Meatballs Recipe

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4.5 2 2
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You’ve never seen meatballs like these before, with cranberries, sauerkraut and chili sauce adding incredible color and irresistible tang. You’ll love the heavenly aroma, too. —Lisa Potter, Camp Douglas, WI
TOTAL TIME: Prep: 30 min. Bake: 1 hour 20 min.
MAKES:54 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour 20 min.
MAKES: 54 servings

Ingredients

  • 1 cup dry bread crumbs
  • 1 envelope onion soup mix
  • 2 pounds lean ground beef (90% lean)
  • 2 large eggs, lightly beaten
  • SAUCE:
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 bottle (12 ounces) chili sauce
  • 1-1/4 cups water
  • 1 cup packed brown sugar

Nutritional Facts

1 meatball: 72 calories, 2g fat (1g saturated fat), 17mg cholesterol, 225mg sodium, 11g carbohydrate (7g sugars, 0g fiber), 4g protein .

Directions

  1. Preheat oven to 350°. In a large bowl, mix bread crumbs and soup mix. Add beef and beaten eggs; mix lightly but thoroughly. Shape into 1-in. balls. Arrange in a greased 13x9-in. baking dish.
  2. In a large saucepan, combine sauce ingredients; bring just to a boil over medium heat, stirring to dissolve sugar. Pour over uncooked meatballs.
  3. Bake, covered, 1 hour. Uncover; bake 20-30 minutes longer or until meatballs are cooked through and sauce is thickened. Yield: 4-1/2 dozen.
Originally published as Baked Cranberry Meatballs in Taste of Home September/October 2015, p54


Reviews for Baked Cranberry Meatballs

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
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MY REVIEW
ejshellabarger 236803
Reviewed Nov. 6, 2015

"I took this recipe to a potluck and, while I wasn't overly impressed with the taste, others claimed these to be the best meatballs ever! Four stars for that!"

MY REVIEW
destinyworks 231753
Reviewed Aug. 25, 2015

"WOW! What a fabulous flavor punch. I cut the recipe in half (cooking for only 2) but accidentally used full amount of water. No worries - simply cooked uncovered for 1.5 hrs, stirring occasionally and both the meat and sauce came out perfectly. We ate them as sliders on Kings Hawaiian rolls. I didn't share the recipe ahead of time with my hubby because I wanted him to judge it on taste alone. He gave it 2 big thumbs up - zingy, saucy, sweet, tangy. What more could you ask for? Moving this from the "Gotta Try" to "I'ts a Keeper" board on Pinterest!"

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