Recipe: Sweet and Sour Cocktail Meatballs (using evaporated milk, chili sauce, cranberry sauce, and sauerkraut)

SWEET AND SOUR COCKTAIL MEATBALLS

FOR THE MEATBALLS:
2 lbs. ground beef
1 cup fine dry bread crumbs
3 eggs, slightly beaten
1 (5 oz.) can Carnation evaporated milk
1 pkg. dry onion soup mix
FOR THE SAUCE:
1 (1 lb) can jellied cranberry sauce
1 (16 oz.) can sauerkraut
1 (12 oz.) bottle Heinz chili sauce
1 1/2 cups water
1 cup light brown sugar

FOR THE MEATBALLS:
Mix the meatball ingredients together and form into small cocktail sized balls. Place in a 13x9-inch baking dish (do not brown meatballs). Set aside.

FOR THE SAUCE:
Mix all ingredients for the sauce together well. Pour over meatballs.

The dish can be made to this point and kept in refrigerator overnight. May also be frozen. Thaw before baking.

Bake in 325 degree oven for 2 hours. Serve hot.

Servings: 12