2 lb. lean ground beef
Salt & Pepper
1/2 chopped onion (medium sized)
1 (16 oz.) can sauerkraut, drained
1 (8 oz.) can whole cranberry sauce
3/4 c. chili sauce
3/4 c. water
1/3 c. brown sugar
In large mixing bowl, combine ground beef, salt & pepper, Season All and garlic powder (to taste), egg and onion; mix well. Shape into meatballs. Brown in skillet.
Combine sauerkraut, cranberry sauce, chili sauce, 3/4 cup water and brown sugar. Pour half into 9 x 13 x 2 inch baking dish. Arrange meatballs on top. Pour remaining mixture over meatballs. Cover with foil. Bake for 20 minutes at 325 degrees; uncover and bake 15-20 minutes longer. Serves 8-10.
We make these in a Dutch Oven also. Follow same directions, use 10 briquettes on bottom, 12 on top. You can also cook in slow cooker 3-4 hours.