Tangy Meatballs

Name: Tangy Meatballs
Ingredients: 1 (8 ounce) can sauerkraut; 1 envelope onion and mushroom soup mix; 2 eggs, beaten; 14 cup water; 2 lbs ground beef; 3 tablespoons salad oil; 2 tablespoons flour; 12 teaspoon sugar; 1 teaspoon salt; 1 dash pepper; 12 cup water; 14 cup ketchup; 2 tablespoons vinegar; 12 cup light cream

14 ingredients

12 steps

Ingredients

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

Directions

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.