Anna Mae's Sweet and Sour Meatballs
2 lbs. Ground chuck
1 package Lipton Onion Soup mix
1 cup Seasoned stuffing mix, crushed to crumb size
3 Eggs, beaten slightly
1 can Cranberry sauce, whole cranberries
3/4 cup Brown sugar
1 large can Sauerkraut, drained well
1 jar Sunset Gourmet Anna Mae's Sweet Smoky Oven & Grill Sauce
Combine ground chuck, Lipton Onion Soup mix, stuffing mix and eggs and roll into bite-size balls. Tip: moist hands make for easier rolling. Makes approximately 100 meatballs. Layer 1/2 of meatballs in 9x13 dish.
In a saucepan, combine the following ingredients: Cranberry sauce, Brown sugar, Sauerkraut and Anna Mae's Sweet Smoky Oven & Grill Sauce.
Heat until cranberry sauce and brown sugar are dissolved.
Pour 1/2 sauce on first layer of meatballs, add remaining meatballs and top with sauce. Bake in 350 degrees F oven for 1 to 1 1/2 hours. May be frozen for later use. Use as an hors d'oeuvre or on top of cooked rice as entrée.
2 lbs. Ground chuck
1 package Lipton Onion Soup mix
1 cup Seasoned stuffing mix, crushed to crumb size
3 Eggs, beaten slightly
1 can Cranberry sauce, whole cranberries
3/4 cup Brown sugar
1 large can Sauerkraut, drained well
1 jar Sunset Gourmet Anna Mae's Sweet Smoky Oven & Grill Sauce
Combine ground chuck, Lipton Onion Soup mix, stuffing mix and eggs and roll into bite-size balls. Tip: moist hands make for easier rolling. Makes approximately 100 meatballs. Layer 1/2 of meatballs in 9x13 dish.
In a saucepan, combine the following ingredients: Cranberry sauce, Brown sugar, Sauerkraut and Anna Mae's Sweet Smoky Oven & Grill Sauce.
Heat until cranberry sauce and brown sugar are dissolved.
Pour 1/2 sauce on first layer of meatballs, add remaining meatballs and top with sauce. Bake in 350 degrees F oven for 1 to 1 1/2 hours. May be frozen for later use. Use as an hors d'oeuvre or on top of cooked rice as entrée.
