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.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- 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 : Calories 727 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 1888mg sodium, Carbohydrate 87g carbohydrate (56g sugars, Fiber 3g fiber), Protein 41g protein.
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Luxury Khan
[email protected]These meatballs were a bit dry and bland. I think I would have liked them better if I had used a different type of meat, such as ground pork or veal.
Pinky Yaya
[email protected]These meatballs were easy to make and turned out great! I used ground turkey instead of beef, and they were still very flavorful. The cranberry sauce was a bit too tart for my taste, so I added a little bit of sugar to it.
Opop Koko
[email protected]I was pleasantly surprised by how much I enjoyed these meatballs. I'm not a huge fan of sauerkraut, but it actually worked really well in this dish. The meatballs were moist and flavorful, and the cranberry sauce was the perfect finishing touch.
Lovinghim Mcnutt
[email protected]These meatballs were absolutely delicious! I made them for a party and they were a huge hit. The cranberry sauce added a nice tartness to the meatballs, and the sauerkraut gave them a unique flavor. I will definitely be making these again.