Notes: Aunt Judy Block's "Party Meatballs." We make these for New Year's Eve every year and serve (reheat) in a crockpot on Low. Serve over spaghetti, with a green vegetable.
Sauce Ingredients:
1 can (16 oz) sauerkraut, drained
1 can (16 oz) tomato sauce (or two 8oz cans)
16 oz. unsweetened plain applesauce
16 oz. water (fill the tomato sauce can and swish it around to get all of the tomato sauce into the pot)
1/3 - 1/2 cup of brown sugar (Aunt Judy's original recipe calls for 1 cup but that is too sweet for us)
Meatball Ingredients:
3 lbs. ground meat (Debra uses 2 lbs turkey + 1 lb beef, but Aunt Judy used all beef)
3 cups oatmeal (Debra uses 1 cup oatmeal + 1 cup panko + 1 cup Italian-seasoned breadcrumbs)
3 eggs
1 Tbsp garlic powder
1/2 Tbsp salt
1/2 Tbsp black pepper
Directions:
1. Cook sauce for 30 minutes in a large pot on the stovetop. (Bring to a boil and reduce heat to simmer.) Stir.
2. While sauce is simmering, combine all meatball ingredients in a large bowl and mix well.
3. Form 40 large or 60 small meatballs and drop raw meatballs into the simmering sauce.
4. Cook meatballs for about an hour, uncovered, from the time the last meatball was dropped into the sauce.
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