Baked Cranberry Meatballs
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, Wisconsin
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
Reviews
My family (including 2 kids) enjoyed this, but next time I think I'll try rice or just bake the meatballs in the sauce. Although we do like sauerkraut, and the contrast of sweet and sour was ok, it wasn't the best part of the recipe. But this will definitely be a keeper otherwise!
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!
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!