Meatballs with Sauerkraut

From: Domestic Goddess

On Jan 10, 2007

Suzette, these meatballs were so delish!! I did however, modify this recipe to my liking. I added Italian style bread crumbs, and several large dashes of black pepper to the meatballs. I shaped them into 26 ( 1-1/2 inch ) meatballs; placed them on a greased jelly roll sheet, and baked them in a 350 degree oven for 20 minutes. As for the cranberry-sauerkraut sauce, I used bagged sauerkraut, ( from one 32 oz. bag ) which I drained ( squeezed ) off the liquid, then added half of the kraut it to the mix. I also increased the amount of brown sugar, ( I added exactly 1-1/2 cups ) plus added 1 (16 oz.) can of jelled cranberries. I then ( covered ) the baking pan, and baked the meatballs for exactly 30 minutes. After thirty minutes of baking time, I then ( uncovered ) the baking pan, placed back in oven, and continued baking the meatballs for exactly 35 minutes. Served meatballs with hot-cooked mashed potatoes. They were oh so yummy!! Thanx for the recipe Suzette!!

From: SharonP

On May 30, 2006

Suzette...This is without a doubt the best meatball appetizer I have ever had...a keeper, which will undoubtedly be requested every time we have appetizers... thanks a million for sharing this.

From: Mysterygirl

On Nov 14, 2001

I love this recipe and had lost it. Thank you so much for posting it. For those who have never tried it, you don't really taste the kraut but it is esential to this recipe. Thanks again for posting.

From: Bob Crouch

On Jan 19, 2002

I'd looked for this crazy recipe for a long time. Thanks for making it available. This stuff is a real crowd pleaser.