Tangy Little Meatballs - cooking recipe

Ingredients

1 (8 oz.) can sauerkraut
1 envelope onion-mushroom soup mix
2 eggs, beaten
1/4 c. water, red wine or broth
2 lb. ground beef
3 Tbsp. salad oil
2 Tbsp. flour
1/2 tsp. sugar
1 tsp. salt
dash of pepper
1/2 c. water
1/4 c. catsup
2 Tbsp. vinegar
1/2 c. light cream

Preparation

Drain sauerkraut.
Combine with soup mix, eggs and liquids; let stand about 10 minutes.
Add beef and mix well.
Shape meat mixture into 36 to 42 little balls.
Heat oil in large skillet.
Add half of the meatballs and brown on all sides.
Remove and keep warm. Repeat with other half of meatballs.