Marilyn'S Crazy Meatballs
Marilyn's Crazy Meatballs are flavorful, tangy meatballs simmered in a sweet and sour sauce with sauerkraut and cranberry, perfect for hearty family dinners or casual gatherings.
Ingredients
Instructions
- Combine ground beef, bread crumbs, eggs, and onion soup mix in a large bowl.
- Mix well until all ingredients are evenly incorporated.
- Shape the mixture into golf ball-sized meatballs and place them in a 9 x 13-inch baking pan.
- In a separate bowl, mix sauerkraut, cranberry sauce, chili sauce, water, and brown sugar until well combined.
- Pour the sauce mixture over the meatballs in the pan.
- Bake uncovered at 350°F for 2 hours or until the meatballs are cooked through and the sauce is bubbly.
Tips & Substitutions
For a lighter version, consider using ground turkey or chicken instead of beef. If you don't have onion soup mix, you can substitute it with a mix of dried onion flakes, garlic powder, and salt. To enhance the flavor, try adding chopped fresh herbs like parsley or basil. If you're short on time, pre-made meatballs can also be used in this recipe as a quick alternative.
Serving Suggestions
These meatballs are delicious served over egg noodles or rice, soaking up the savory sauce. They pair well with a side of steamed vegetables or a crisp salad for a balanced meal. For a comfort food experience, serve alongside a classic dish like Pennsylvania Dutch Cabbage Rolls, making for a delightful spread.
Storage & Reheating
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes. They can also be reheated on the stovetop in a skillet over low heat with a splash of sauce to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Marilyn'S Crazy Meatballs contains roughly 905 calories, with 24g protein, 157g carbohydrates, and 21g fat. It is an excellent source of protein (48% of the Daily Value), iron (34% of the Daily Value), and calcium (29% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1028mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and sauce mixture a day in advance. Assemble them in the baking pan, cover tightly, and refrigerate. When ready to bake, allow them to sit at room temperature for about 30 minutes before placing them in the oven.
What can I substitute for sauerkraut?
If you're not a fan of sauerkraut, you can replace it with coleslaw mix or shredded cabbage sautéed until tender. This will give you a similar texture without the tanginess of sauerkraut, allowing the meatballs' flavors to shine.
How do I know when the meatballs are fully cooked?
The meatballs are done when they reach an internal temperature of 160°F. You can use a meat thermometer for accuracy. Alternatively, check that they are no longer pink in the center and that the juices run clear when cut.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).