2 lbs lean ground beef (80/20, or ground venison works well, too)

1 large egg

1 package onion soup mix

1 cup bread crumbs (or crushed saltine crackers)

16 oz sauerkraut (drained)

14 oz whole berry cranberry sauce

12 oz chili sauce

1/2 cup brown sugar

6 oz water (fill half of an empty Heinz bottle)

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Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, egg, onion soup mix, and breadcrumbs (or crushed saltine crackers). Mix everything together until the ingredients are evenly incorporated.
Roll the meat mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are browned and cooked through.
While the meatballs are baking, prepare the sauce. In a medium saucepan, combine the sauerkraut, cranberry sauce, chili sauce, brown sugar, and water. Stir everything together and bring to a simmer over medium heat.
Once the sauce is simmering, reduce the heat and let it cook for about 10-15 minutes to allow the flavors to meld together.
When the meatballs are done, remove them from the oven and transfer them to the saucepan with the sauce. Stir to coat the meatballs in the sauce, then let everything cook together for an additional 5-10 minutes to allow the meatballs to soak up some of the sauce.
Serve the meatballs hot, with extra sauce on the side for dipping.

For a healthier alternative, you can use ground turkey or chicken in place of the ground beef.

If you’re looking for more depth of flavor, try adding a tablespoon of mustard or a pinch of caraway seeds to the sauce.

For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.