2 large eggs, lightly beaten
1 cup dry bread crumbs
1 envelope onion soup mix
2 pounds lean ground beef (90% lean)
Sauce:
1 can (14 ounces) whole-berry cranberry sauce
1 can (14 ounces) sauerkraut, rinsed and well drained
1 bottle (12 ounces) chili sauce
1 ¼ cup water
1 cup packed brown sugar
Preheat oven to 350 degrees. In a bowl, combine eggs, bread crumbs and soup mix.
Add beef; mix lightly. Shape into 1 inch balls. Arrange meatballs in a greased 13x9 inch baking dish.
In a large saucepan, combine sauce ingredients; bring just to a boil over medium heat, stirring to blend. Pour over uncooked meatballs.
Bake, covered, 1 hour. Uncover; bake 20-30 minutes longer or until meatballs are cooked through and sauce is thickened.
Elaine Miller, Fenton
