This recipe is the result of 3 recipes combined together. The flavor profile is so unique, it’s actually hard to describe. They are tangy, they are sweet and they are purple! 
BUT, they are delicious!!!!
BAKED CRANBERRY MEATBALLS makes 50+ meatballs
1 1/2 cups cranberry sauce (use this link for the homemade sauce recipe or see notes)
1 1/2 cups sauerkraut
12 ounces Heinz chili sauce
1 cup beef broth
1 tablespoon Worcestershire sauce
1 cup packed brown sugar
1 shallot, chopped
1 cup Italian seasoned bread crumbs
1 envelope Lipton onion soup mix
2 pounds ground beef
2 LARGE eggs, lightly beaten
- Preheat oven to 350°.
- Lightly spray a 9×13 baking dish with non-stick cooking spray.
- In a large mixing bowl mix together the soup mix and bread crumbs.
- Crumble beef over top.
- Pour eggs over top and gently mix with your hands JUST until combined.
- Shape into evenly sized meatballs and place in baking dish.
- In a large saucepan combine the chili sauce, cranberry sauce, sauerkraut, chicken broth, brown sugar and Worcestershire sauce.
- Heat JUST to a boil over medium heat stirring to dissolve all the sugar.
- Pour over uncooked meatballs.
- Baked covered 1 hour.
- Uncover and bake 15-20 minutes more until cooked through and sauce is thickened.
NOTES: I like to use homemade cranberry sauce, but you can easily use a can of Ocean Spray whole berry sauce.
