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Helen's Sweet and Sour Meatballs

You may want to double the sauce or only make 1/2 of the meat mixture - then sauce is doubled! The dish used has never come home from a ‘church’ s with a thing in it.
  • 1 envel. Reg. Onion soup mix
  • 1/2 c water
  • 2 eggs (eggbeaters work)
  • 2 lb. Ground beef 7% fat
  • 1/2 c bread crumbs

Sauce:

  • 1 16 oz. Can sauerkraut, drained and sniped well
  • 1 16 oz. Can whole cranberry sauce
  • 1 8 oz. Bottle (3/4 c) good chili sauce
  • 1/3 c brown sugar packed (more or less to suit your taste)
  • 1 c water

Mix sauce ingredients together and pour 1/2 of the sauce into a 13 x 9 x pan baking dish.

Brown meatballs, about 1/3 at a time. Drain excess grease and put on top of the sauce. Cover w/remaining sauce.

Cover and bake at 325° or 350° for 20 minutes. Uncover and bake 15-20 minutes longer. Freeze in portions.

Best to use plain saurkraut in this as the cranberry sauce and the brown sugar add enough sweetness.

Contributed by Helen W. Lane, hwlane@pacbell.net

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