Tangy Meatballs
Ready In: 40 mins
Serves: 6-8
Ingredients
Directions
- Drain and finely chop sauerkraut.
- Combine with soup mix, eggs and liquid; let stand about 10 minutes.
- Add beef; mix well.
- Shape mixture into 36-42 meatballs.
- Heat oil in large skillet.
- Add half meatballs and brown on all sides.
- Remove and keep warm.
- Repeat with remaining meatballs.
- Into fat remaining in skillet, stir flour, sugar, salt, pepper, water, ketchup and vinegar.
- Stir and heat until sauce is thickened.
- Add cream, return meatballs to pan and heat through.
- Good served with egg noodles.
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