Sauerkraut Meatball Appetizers |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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My friend Mary, a diehard Packer fan, shared this recipe. It's perfect for tailgate parties, potlucks, or family gatherings. You won't recognize the saurkraut at all. It has a wonderful sweet/sour chunky sauce with just a little kick to it. There are never any leftovers. Ingredients:
1 1/2 lbs ground round |
1 cup breadcrumbs |
1 ounce french onion soup mix, package |
3 eggs |
1 (14 ounce) can sauerkraut |
1 (14 ounce) can whole berry cranberry sauce |
1 cup brown sugar |
1 (12 ounce) bottle chili sauce (ketchup based, like heinz, not the asian chile sauce) |
1 1/2 cups water (or use the chili sauce bottle to get all the bits left over) |
Directions:
1. Mix first four ingredients and shape into 1 inch meatballs.
2. Place meatballs in a 9 X 13 baking pan.
3. Pour remaining ingredients in a sauce pan.
4. Bring to a boil.
5. Pour sauce over meatballs and bake at 350 F for 1 hour.
6. Test one meatball (I know this is hard- LOL) to make sure it's done.
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