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Baked Cranberry Meatballs

Total Time

Prep: 30 min. Bake: 1 hour 20 min.

Makes

4-1/2 dozen

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
Baked Cranberry Meatballs Recipe photo by Taste of Home

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

  1. 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.
  2. In a large saucepan, combine sauce ingredients; bring just to a boil over medium heat, stirring to dissolve sugar. Pour over uncooked meatballs.
  3. Bake, covered, 1 hour. Uncover; bake 20-30 minutes longer or until meatballs are cooked through and sauce is thickened.

Nutrition Facts

1 meatball: 72 calories, 2g fat (1g saturated fat), 17mg cholesterol, 227mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 4g protein.

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