NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
“Careful what you set your heart upon, for it surely shall be yours.” ~ Ralph Waldo Emerson
This first week of spring has been a good one, even though I caught a cold. A longtime friend from Nova Scotia spent a long weekend with us… a wonderful time!
RECIPE OF THE WEEK
Last week was our son’s week to choose the menu and the favorite of the night was these cocktail meatballs with sauerkraut and cranberries. I had never made or tasted them before, but he had enjoyed them at gatherings and had a craving for them. I found a number of recipes online and settled on the one below from Cooks.com. He said they tasted different from the ones he had before… fresher! He thought frozen meatballs had been used in the ones he had before, also tasty and quicker but not the same. Their sweetness makes them perfect for hearty appetizers.
ZESTY MEATBALLS with SAUERKRAUT and CRANBERRIES
- 2 pounds ground chuck (80-85% lean)
- 2 cups crushed saltine crackers
- 1 envelope Lipton’s onion soup mix
- 3 eggs, beaten
Mix above ingredients together, form into meatballs and put in a 9 x 13 pan to bake.
SAUCE
- 12 ounce bottle chili sauce
- 12 ounces water (use empty cili sauce bottle to measure)
- 1 cup sauerkraut
- 1 can whole berry cranberry sauce
- 1 cup brown sugar
Simmer above mixture approximately 5 minutes. Pour over meatballs and bake uncovered for 2 hours at 350 degrees F.
NOTE 12/1/2011: I recently made these for a gathering but didn’t have time to make my own meatballs. I used 2 packages of frozen Simek’s meatballs, made my own Basic Cranberry Sauce and used it all, used a full 16-ounce jar of sauerkraut, increased brown sugar to 1 1/4 cups. I baked in a 13 x 16 roasting pan at 350 degrees for 1 1/2 hours, then transferred to a crock pot to keep warm.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
