Tangy Meatballs

• 1 (8 ounce) can sauerkraut
• 1 envelope onion and mushroom soup mix
• 2 eggs, beaten
• 14 cup water
• 2 lbs ground beef
• 3 tablespoons salad oil
• 2 tablespoons flour
• 12 teaspoon sugar
• 1 teaspoon salt
• 1 dash pepper
• 12 cup water
• 14 cup ketchup
• 2 tablespoons vinegar
• 12 cup light cream

1. Drain and finely chop sauerkraut.
2. Combine with soup mix, eggs and liquid; let stand about 10 minutes.
3. Add beef; mix well.
4. Shape mixture into 36-42 meatballs.
5. Heat oil in large skillet.
6. Add half meatballs and brown on all sides.
7. Remove and keep warm.
8. Repeat with remaining meatballs.
9. Into fat remaining in skillet, stir flour, sugar, salt, pepper, water, ketchup and vinegar.
10. Stir and heat until sauce is thickened.
11. Add cream, return meatballs to pan and heat through.
12. Good served with egg noodles.

sauerkraut, onion, eggs, water, ground beef, salad oil, flour, sugar, salt, pepper, water, ketchup, vinegar, light cream

Taken from www.food.com/recipe/tangy-meatballs-42284 (may not work)