Baked Cranberry Meatballs

• 1 cup dry bread crumbs
• 1 envelope onion soup mix
• 2 pounds lean ground beef (90% lean)
• 2 large eggs, lightly beaten
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 bottle (12 ounces) chili sauce
• 1-1/4 cups water
• 1 cup packed brown sugar

1. Preheat oven to 350u0b0. In a large bowl, mix bread crumbs and soup mix. Add beef and beaten eggs; mix lightly but thoroughly. Shape into 1-in. balls. Arrange in a greased 13x9-in. baking dish.
2. In a large saucepan, combine sauce ingredients; bring just to a boil over medium heat, stirring to dissolve sugar. Pour over uncooked meatballs.
3. Bake, covered, 1 hour. Uncover; bake 20-30 minutes longer or until meatballs are cooked through and sauce is thickened.

bread crumbs, onion soup, lean ground beef, eggs, sauerkraut, wholeberry, chili sauce, water, brown sugar

Taken from www.tasteofhome.com/recipes/baked-cranberry-meatballs/ (may not work)