Baked Cranberry Meatballs

Name: Baked Cranberry Meatballs
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4-1/2 dozen.
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

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

Directions

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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