Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

This recipe was ofter made by my mother, heavily modified from an old cookbook entry. Note that the sweet and sour taste is accomplished without pineapples, which is featured in many recipes, much to my dismay. The meatballs need to be firmly packed, as there is no "glue" holding them together, like eggs. Best served over extra-wide egg noodles as a dinner item. (Or egg-less, for those who prefer)

Ingredients Nutrition


  1. In a mixing bowl, combine beef, bread crumbs, and onions.
  2. Mix well.
  3. Form very small meatballs, absolutely no larger than the size of a quarter.
  4. In a saucepan, combine the cranberry sauce and tomato sauce over a high temperature.
  5. Mix well.
  6. Bring to a boil.
  7. Reduce temperature to low.
  8. Add meatballs to sauce mixture.
  9. Let simmer for 2-4 hours.
  10. The longer it simmers, the more tender the meatballs will become, and the more flavorful the combination of the sauce.