"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cranberry Sauerkraut Meatballs (Germany) Recipe

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This recipe for Cranberry Sauerkraut Meatballs (Germany), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Wednesday, February 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground beef, 2 eggs, 1 envelope of dry onion soup mix, 1/2 c. water, 1 c. finely crushed saltines or bread crumbs.

Sauce: 1 can (14-16 ounces) sauerkraut drained rinsed and finely chopped, 1 can (8 ounces) cranberry sauce (whole or strained), 3/4 c. chili sauce, 2 c. water, 1/3 c. brown sugar (add up to 2/3 cup as needed for taste).

Directions:
Directions:
Mix together ground beef, eggs, onion soup mix, 1/2 c. water and crushed saltines or bread crumbs. Form into meatballs (golf size for a meal; smaller if used as an appetizer). Brown meatballs in slightly oiled or greased skillet. When browned, remove from pan and set aside. Mix together the sauerkraut, cranberry sauce, chili sauce, 2 c. water and brown sugar. Pour half of the sauerkraut mixture in a 9x13 pan. Arrange meatballs on the sauce and pour remaining sauce over the top. Cover pan with foil and bake at 350 for 1 hour. Remove foil and bake another 15-30 minutes if too juicy. Watch so that it doesn't dry out. If serving as an appetizer, do not bake the additional 15-30 minutes so the meatballs do remain moist in the juice.

Personal Notes:
Personal Notes:
This recipe was modified from a recipe from German immigrants to the Milwaukee area (Bastians). The meatballs are good served over noodles or rice or served (smaller) as appetizers.

 

 

 

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