Perfect for a crowd or small group, these meatballs come together in no time. You can make them ahead and store in the refrigerator or freezer until ready to serve. We prepare them with wheat germ instead of bread crumbs for an extra boost of vitamin E, folic acid and other nutrients.
6 main-dish servings (12 appetizer servings)
1 1/2 pounds lean ground beef
1 small onion, peeled and grated (about 2 tablespoons)
1/3 cup Kretschmer Original Toasted Wheat Germ
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1 teaspoon dried parsley
2 tablespoons olive oil
1 small onion, peeled and finely chopped (about 3/4 cup)
2 cloves garlic, peeled and finely chopped
28-ounce can tomato puree
1/4 cup brown sugar
1/2 can whole cranberry sauce
1 cup sauerkraut
2 tablespoons lemon juice
1 bay leaf, optional
Preheat oven to 375° F. Line a rimmed baking sheet with parchment.
To prepare the meatballs, in large bowl mix beef, onion, egg, wheat germ, mustard, pepper and parsley. Using 1/4-cup ice cream scoop or your hands, make 24 equal-size meatballs (about 1 inch in diameter). Place on prepared baking sheet and bake for 20 minutes.
While meatballs are cooking, prepare sauce. Heat olive oil in large pot over medium-high heat. Turn heat down to medium low, add onion and garlic and cook, stirring often, for 5 minutes until onion is caramelized. Turn heat up to medium, add tomato puree and cook for 10 minutes. Stir in brown sugar, cranberry sauce, sauerkraut, lemon juice and bay leaf.
Bring sauce to a boil, reduce heat to medium low and simmer for 20 minutes. Add cooked meatballs and heat for 10 minutes on low. Serve hot.