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Cranberry Kraut Meatballs

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


  • 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


  • 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.
  • In a large saucepan, combine the cranberry sauce, sauerkraut, water, chili sauce and brown sugar. Bring to a boil. Pour over meatballs.
  • Bake, uncovered, at 350° for 1-1/2 hours or until meat is no longer pink. Serve with mashed potatoes.
Nutrition Facts
3 each: 727 calories, 24g fat (9g saturated fat), 125mg cholesterol, 1888mg sodium, 87g carbohydrate (56g sugars, 3g fiber), 41g protein.

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Average Rating:
  • joanna68
    Mar 25, 2013

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

  • Guenter Thiel
    Jan 8, 2012

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

  • tanuwij
    Aug 16, 2011

    No comment left

  • becca17
    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!

    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

  • 44dolly
    May 1, 2008

    No comment left

  • whiskerkitty
    Nov 4, 2006

    No comment left