Appetizer Meatballs

🧂 Ingredients

• 2 lbs lean ground beef
• 1 package 2 ounce dry onion mix
• 1 tablespoon Worcestershire sauce
• 2 whole eggs
• 1 cup plain bread crumbs
• 1/2 tsp salt
• 1/2 tsp pepper

  add more to your taste
• 1 pound canned whole berry cranberries
• 1 pound canned sauerkraut

  drained
• 1 cup brown sugar
• 1 12 ounce jar chili sauce

Instructions

• 1 Add all the meatball ingredients together in a both and mix thoroughly. The best
  way to do this is by using your hands.
• 2 Using a tablespoon scoop roll meat mixture into 45 bite sized meat balls, place
  them in a 9×13 baking dish. It is OK to pack them in tightly. If you use a
  teaspoon you will get up to 80 meatballs.
• 3 Drain can of sauerkraut in a strainer or colander pressing juices out with the
  back of a spoon.
• 4 In a 3 quart sauce pan add together sauerkraut and the remaining sauce
  ingredients. Place pan on burner and turn heat up to medium high, stir until
  sugar seems to have dissolved and mixture starts to boil. Turn heat down to low,
  but keeping sauce at a simmer cook for an additional 5 minutes. Continue to
  stir, making sure the sauce doesn't burn in the bottom of the pan.
• 5 Using a spatula to get every last bit of sauce, pour sauce over meatballs and
  bake at 350 degrees for 30 minutes. Turn heat up to 400 and bake for an
  additional 15 minutes.
• 6 Remove pan from oven and serve immediately, or move meatballs and sauce to a
  crock pot place temperature setting on warm and serve.
• 7 If you are making in advance for a party. Do all the steps above. Allow to cool,
  then place meatballs and sauce into zip loc storage bags or some sort of
  airtight freezer safe container. Freeze for up to 2 month. When ready to use.
  Remove from freezer, allow to thaw, place in crock pot or baking dish add 1/2
  cup water or broth to meat balls and reheat. Serve. Enjoy!

Nutrition Info