2 pounds ground chuck
1 envelope dry onion soup mix
1 (16-ounce) can sauerkraut, drained
1 (16-ounce) can whole-berry cranberry sauce
1 cup packed brown sugar
Combine chuck, eggs and soup mix, blending well. Form into 1-inch meatballs; place in a greased 9-x13-inch pan. In a saucepan, combine sauerkraut, cranberry sauce and brown sugar; heat until cranberry sauce melts, stirring to blend. Pour over meatballs. Bake, uncovered, at 350 degrees for 45 minutes. Makes 4-6 servings.