Recipe by PanNan
My friend Mary, a diehard Packer fan, shared this recipe. It's perfect for tailgate parties, potlucks, or family gatherings. You won't recognize the saurkraut at all. It has a wonderful sweet/sour chunky sauce with just a little kick to it. There are never any leftovers.
Top Review by pamela t.
This is crazy-good! Packers fans everywhere will tailgate with this recipe. I have been wanting to try this recipe for some time, and was attracted to it because my hubby is from Green Bay and loves the Pack. These were fantastic meatballs. One thing I might try next time, is to use Pace Picante (medium) instead of the Heinz Chili Sauce. We like just a little more fire in west Texas! There was nary a meatball left in the dish at our house. Thanks, PanNan, for a fantastic appy recipe! I'll make this during football season --OFTEN!
- 680.38 g ground round
- 236.59 ml breadcrumbs
- 28.34 g French onion soup mix, package
- 3 eggs
- 396.89 g can sauerkraut
- 396.89 g can whole berry cranberry sauce
- 236.59 ml brown sugar
- 340.19 g bottle chili sauce (ketchup based, like Heinz, not the Asian chile sauce)
- 354.88 ml water (or use the chili sauce bottle to get all the bits left over)
Directions See How It's Made
- Mix first four ingredients and shape into 1 inch meatballs.
- Place meatballs in a 9 X 13 baking pan.
- Pour remaining ingredients in a sauce pan.
- Bring to a boil.
- Pour sauce over meatballs and bake at 350 F for 1 hour.
- Test one meatball (I know this is hard- LOL) to make sure it's done.