Laurie first made this recipe three years ago.  Though we gave it five stars, the recipe somehow got lost (in and among all her other great recipes).  I am so glad she “found” it earlier this month.  I have kind of a sweet tooth, so the inclusion of whole berry cranberry sauce in the recipe is key.  Combined with sauerkraut, it gives these meatballs a sweet and sour combination of flavors. The couscous went great with it.

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I’d like to link to the page where Laurie found the recipe several years ago on www.laalosh.com, but the blog post there seems to have been deleted. Using Google I did find some other recipes with for "Cranberry Meatballs", but none have this combination of ingredients.

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Ingredients:

• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1 lb lean ground beef
• 1 lb ground turkey
• 1 tsp salt
• 1 can whole berry cranberry sauce
• 1 can (14 oz) sauerkraut, rinsed and well drained
• 1/2 cup sweet chilli sauce
• 1 1/4 cups water

What to do:

1. Preheat the oven to 350°F and lightly grease a baking dish. (See notes below)

2. In a large bowl, mix together the eggs, breadcrumbs, beef, turkey and salt. Mix until well combined.

3. Form the meat mixture into balls about 1 inch in diameter.

4. Arrange the meatballs in the prepared baking dish.

5. In a large saucepan, combine the cranberries, sauerkraut, chili sauce and water.

6. Bring to a boil and then remove from the heat.

7. Stir until the sauce is well combined.

8. Pour the sauce over the meatballs.

9. Bake the meatballs, covered (aluminum foil), for 1 hour.

10. Bake for an additional 20 minutes uncovered. Sauce should be thickened.

11. Serve hot.

Notes:

Made 60 1" meatballs. Created 10 x 6 grid in a 9" x 13" black enamel speckled baking pan.

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