Cranberry, Walnut, and Sauerkraut Meatballs

Everybody enjoys meatballs in a succulent sauce served

in a glorious silver chafing dish…but sometimes they seem

a little blah and bland. That will not happen again if you

embrace the following recipe:

1 fourteen ounce can of cranberry sauce

1 fourteen ounce can of sauerkraut, drained

12 ounces of Thai sweet chili Sauce

½ cup of dark brown sugar

2 pounds of seasoned ground round beef

2 cups of chopped walnuts, toasted

Stir toasted walnuts into seasoned beef and roll into

three-inch diameter meatballs, brown thoroughly and

place in a crockpot. Add additional ingredients and

cook on slow setting for three to four hours. Serve with

chunks of crusty bread for sopping up a lovely sauce.

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