In mixing bowl, combine dry onion soup mix and 1/2 cup water. Beat in eggs with fork. Add ground beef and mix well. Shape mixture into 40 meatballs. Brown well, draining off excess fat. Combine sauerkraut, cranberry sauce, chili sauce, 3/4 cup water, and brown sugar. Pour half the mixture into bottom of 9x13 inch pan. Place meatballs over the sauce mixture in baking dish. Pour remaining mixture over meatballs. Cover with foil and bake 325 degrees F for 20 minutes. Uncover and bake 15-20 minutes longer. Serve over hot cooked rice.
By Robin from Washington, IA
Put all into crock pot, cover and heat on low for at least 4 hours. If the sauce is not thick enough, remove the meat balls into a large bowl. Leave the lid off the crock, and turn it to high for 30 minutes, or until the sauce thickens. Return the meatballs to the sauce, and stir well.
May serve on a platter with toothpicks inserted into each, and either spoon the sauce over, or serve in a bowl along side for dipping.
Source: Trying to duplicate a local restaurant's meatballs!
By Frances A. from Many, LA
Meanwhile, cook the spaghetti according to the packet instructions and when cooked, remove from the heat and drain well. Season with black pepper and toss with the olive oil then distribute amongst four bowls. Top with the meatballs and a generous drizzle of sweet chili sauce then garnish with some grated chili.
Source: Kikkoman
By LRP from LWL, MA
Combine ground beef, panko crumbs, onion, egg, milk, ginger, and salt in a large bowl. Shape mixture by rounded tablespoonfuls into meatballs.
Mix cornstarch, brown sugar, reserved pineapple juice, vinegar, and soy sauce in a small bowl until smooth.
Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly browned and meat is no longer pink. Drain excess fat.
Pour sauce mixture into the skillet with meatballs and cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the bell pepper and pineapple chunks. Heat through and serve.
By Deeli from Richland, WA
Combine beef, sausage, crumbs and eggs. Shape into small balls. Ina large skillet, brown meat. Drain fat. Stir in remaining ingredients.Cook over low heat until liquid is reduced to a glaze. Keep warm in a chafing dish.
Meatballs:
Sweet and Sour Sauce:
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.
By Kathy
Very tasty.
Source: A friend, Alice
By Raymonde from North Bay, Ontario
Makes about 3 1/2 cups.
By Robin from Washington, IA
By Robin from Washington, IA
By 21002
Shape ground beef, milk, salt, pepper, cracker crumbs into meatballs. Place in baking dish single layer. Put sauce mixture over meatballs and bake 1 hour at 350 degrees F.
By Robin
By Robin from Washington, IA
Shape first 5 ingredients into meatballs. Mix flour and egg and dip balls into (may need to increase amounts). Brown in 1/3 cup oil. Remove all but 1 Tbsp. oil. Add pineapple juice and broth and simmer. Add green pepper and pineapple chunks and cook. Mix remaining ingredients through soy sauce together and stir into mixture in pan. Add tomatoes and rice and put into oven at 200 degrees F until rice is done and it is heated through.
May be frozen or refrigerated during preparation to be used later. Serves 4-6.
By Robin from Washington, IA
Mix well. Make into balls. Put 3/4 cup cooking oil in skillet. Heat to at least 375 degrees F. Dip meat balls in batter and fry golden. Drain on paper towel. Pour off all but 1 or 2 Tbsp. of oil. Now saute' green peppers, that have been diced, for a few minutes. While that is cooking, mix bouillon cubes with 1 1/2 cup water. Add 1/2 cup of the mixture to peppers and slowly cook 8-10 minutes.
Mix dry sauce ingredient. Slowly add the remaining. Bring to a boil in skillet used first. Turn down heat; add 1 medium size can of pineapple that has been lightly drained. Then add to pepper in skillet. Add browned meat balls; simmer slowly 15 minutes.By Robin from Washington, IA
In saucepan, heat cranberry sauce. When almost melted, start adding hot sauce, stirring constantly. Once cranberry sauce is melted, add meatballs.
Cook meatballs in skillet; remove. Drain fat from skillet. Mix brown sugar and cornstarch in skillet. Stir in pineapple (with juice), vinegar, and soy sauce.
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Sweet and Sour Meatballs