Sauerkraut Meatball Appetizers

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.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 1 1⁄2 lbs  ground round
• 1  cup  breadcrumbs
• 1  ounce  French onion soup mix, package
• 3  eggs
• 1 (14 ounce) can sauerkraut
• 1 (14 ounce) can whole berry cranberry sauce
• 1  cup brown sugar
• 1 (12 ounce) bottle chili sauce (ketchup based, like Heinz, not the Asian chile sauce)
• 1 1⁄2 cups water (or use the chili sauce bottle to get all the bits left over)

Directions

1. Mix first four ingredients and shape into 1 inch meatballs.
2. Place meatballs in a 9 X 13 baking pan.
3. Pour remaining ingredients in a sauce pan.
4. Bring to a boil.
5. Pour sauce over meatballs and bake at 350 F for 1 hour.
6. Test one meatball (I know this is hard- LOL) to make sure it's done.