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Cranberry-Sauerkraut Meatballs
Ready in: 1-2 hrs 
Difficulty: 3/5
INGREDIENTS:
2 pounds ground beef
1/2 cup water
2 eggs
1 cup finely crushed cracker crumbs
1 envelope regular onion soup mix
1 can (16 ounce size) sauerkraut, drained and snipped
2 cups water
1 can (8 ounce size) cranberry sauce (whole or strained)
1/3 cup brown sugar, firmly packed
3/4 cup chili sauce or ketchup
DIRECTIONS:
Mix together ground beef, water, eggs, cracker crumbs and onion soup mix. Shape into meatballs. Brown in a skillet.
Mix sauerkraut, water, cranberry sauce, brown sugar and chili sauce together.
Pour half of the sauce into a 9 x 13-inch baking dish. Arrange meatballs on sauce. Pour remaining sauce over meatballs.
Cover with foil and bake for one hour at 325 degrees F. Remove foil. Bake another 30 to 40 minutes.
Serve hot over noodles or rice.
NUTRITION:
This Cranberry-Sauerkraut Meatballs recipe from CDKitchen serves/makes 12
Recipe ID: 85424
REVIEWS:
Guest: SunflowerSandy 2008-12-30
My holiday guests wouldn't eat them!(This is a crowd who usually eats anything).Sauerkraut caused a stringy texture and the kraut flavor did blend as well with the cranberry sauce as I envisioned. The chili sauce overpowered all the other flavors, catsup may have been the better option.
