Effortless Baked Meatballs with Tangy Sauerkraut and Cranberry Sauce
These baked meatballs with sauerkraut and cranberry sauce are a simple yet impressive dish. With minimal prep time and a unique sauce, it’s perfect for a set-it-and-forget-it meal that will wow your guests.
Equipment
- 13×9 inch baking dish
- Measuring cups
- baking sheet
- spatula
- Meat thermometer
Ingredients
- 2 pounds of ground beef
- 1 cup of breadcrumbs
- 1 package of Lipton onion soup mix
- 3 medium eggs
- 1 can of sauerkraut drained (14 ounces)
- 1 can of whole cranberry sauce 14 ounces
- 1 bottle of Heinz chili sauce 12 ounces
- 1 cup of brown sugar
Instructions
- Preheat the oven to 300°F (150°C).
- In a large bowl, mix the ground beef, breadcrumbs, soup mix, and eggs until well combined.
- Shape the mixture into 1 ½-inch meatballs.
- In a large skillet, combine the sauerkraut, cranberry sauce, chili sauce, and brown sugar.
- Simmer the sauce over medium heat for about 5 minutes, or until the brown sugar has melted and is well mixed.
- Lightly grease a 13×9 inch baking dish and spread a small amount of the sauce mixture at the bottom.
- Arrange the meatballs on top of the sauce in the baking dish.
- Pour the remaining sauce over the meatballs, ensuring they are well coated.
- Bake the meatballs in the preheated oven for 1 to 2 hours, or until they reach an internal temperature of 160°F (71°C).
Notes / Tips / Wine Advice:
Pair with a medium-bodied red wine like Merlot or Zinfandel, which will complement the sweet and savory sauce.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 35 g | Protein: 20 g | Fat: 23 g | Fiber: 3 g | Sugar: 18 g | Salt: 960 mg
