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

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4.5 4 7
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The combination of cranberries and sauerkraut give these meatballs a different flavor. I'm always asked for the recipe whenever I bring this dish to a potluck.
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES: 6 servings

Ingredients

  • 1 envelope onion soup mix
  • 1 cup dry bread crumbs
  • 2-1/2 pounds ground beef
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (14 ounces) sauerkraut, rinsed and drained
  • 1-1/3 cups water
  • 1 bottle (12 ounces) chili sauce
  • 3/4 cup packed brown sugar
  • Hot mashed potatoes

Nutritional Facts

3 each: 727 calories, 24g fat (9g saturated fat), 125mg cholesterol, 1888mg sodium, 87g carbohydrate (56g sugars, 3g fiber), 41g protein.

Directions

  1. In a large bowl, combine the soup mix and bread crumbs; crumble beef over mixture and mix well. Shape into 18 meatballs. Place in an ungreased 13-in. x 9-in. baking dish.
  2. In a large saucepan, combine the cranberry sauce, sauerkraut, water, chili sauce and brown sugar. Bring to a boil. Pour over meatballs.
  3. Bake, uncovered, at 350° for 1-1/2 hours or until meat is no longer pink. Serve with mashed potatoes. Yield: 6 servings.
Originally published as Cranberry Kraut Meatballs in Country Extra January 2003, p51


Reviews for Cranberry Kraut Meatballs

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
joanna68 User ID: 1957602 42931
Reviewed Mar. 25, 2013

"Not classed with with my high standard gourmet recipes but excellent for weekday meals. Would recommend to others."

MY REVIEW
Guenter Thiel User ID: 2960503 123410
Reviewed Jan. 8, 2012

"Over 1800 grams of SODIUM? You must be kidding. You want to kill us?"

MY REVIEW
becca17 User ID: 6065602 86670
Reviewed Jun. 28, 2011

"For easier preparation, I use frozen meatballs and just mix everything together in a crockpot for 5 to 7 hours on low heat. After dinner, I separate leftovers into gladware containers and freeze until I need a quick meal; I think they even taste better reheated. Also tastes great over rice!"

MY REVIEW
LBIELA User ID: 4340268 83254
Reviewed Oct. 13, 2009

"A friend made these, since I'm not a sauerkraut fan I wouldn't have tried them. They were delicious though I wish the calorie count were lower"

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