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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
  • Total Time
    Prep: 30 min. Bake: 1 hour 20 min.
  • Makes
    4-1/2 dozen


  • 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


  • Preheat oven to 350°. In a large bowl, mix bread crumbs and soup mix. Add beef and beaten eggs; mix lightly but thoroughly. Shape into 1-in. balls. Arrange in a greased 13x9-in. baking dish.
  • In a large saucepan, combine sauce ingredients; bring just to a boil over medium heat, stirring to dissolve sugar. Pour over uncooked meatballs.
  • Bake, covered, 1 hour. Uncover; bake 20-30 minutes longer or until meatballs are cooked through and sauce is thickened.

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