Aired November 9, 2016
1 cup sauerkraut, drained of juice
1 can whole cranberry sauce
1 12-ounce jar chili sauce
1/4 cup brown sugar
2 pounds ground turkey
1/2 package Lipton onion soup mix
1/2 cup breadcrumbs
In a medium saucepan, place sauerkraut, cranberry sauce, chili sauce and brown sugar. Fill the empty chili sauce jar with water and add it to the pan. Cook approximately 10 minutes.
In a bowl, blend turkey meat, eggs, onion soup mix and breadcrumbs. Shape them into mini meatballs using a mini cookie scoop, adding them to the sauce as you go. Once all the meatballs have been rolled, cover pot and cook on stove top for about 15-20 minutes until meatballs are cooked through.
Serve immediately or let everything cool to room temperature before freezing to serve later.
Jeanette's Skinny Turkey Meatballs with Spaghetti Squash
Wintertime Italian Wedding Soup
Turkey or Veal Meatball Stroganoff