Tangy Meatballs Recipe

Name: Tangy Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can sauerkraut; 1 envelope onion and mushroom soup mix; 2 eggs, beaten; ¼ cup water; 2 lbs ground beef; 3 tablespoons salad oil; 2 tablespoons flour; ½ teaspoon sugar; 1 teaspoon salt; 1 dash pepper; ½ cup water; ¼ cup ketchup; 2 tablespoons vinegar; ½ cup light cream

Servings: persons

1 (8 ounce) can sauerkraut
1 envelope onion and mushroom soup mix
2 eggs, beaten
¼ cup water
2 lbs ground beef
3 tablespoons salad oil
2 tablespoons flour
½ teaspoon sugar
1 teaspoon salt
1 dash pepper
½ cup water
¼ cup ketchup
2 tablespoons vinegar
½ 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.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 ounce) can sauerkraut, 1 envelope onion and mushroom soup mix, 2 eggs, beaten, ¼ cup water, and more.

Yes, Tangy Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tangy Meatballs

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