Sauerkraut and Cranberry Meatballs
Meatballs braised in a sweet-sour sauce with canned cranberries and sauerkraut. One pot, 12 servings, minimal technique.
- calories
- 240
- weight
- 6 oz
- cal / oz
- 40
- protein
- 14 g
- serves
- 12, scales
- prep
- 20 min
- cook
- 35 min
- total time
- 55 min
- water
- 350 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Dutch oven
- Car camping
- Basecamp
- One pot
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| Ground beef | 1.5 lbs | keep cold in cooler until cooking |
|---|---|---|
| Breadcrumbs | 1 cup | panko works |
| French onion soup mix | 1 oz | |
| Powdered eggs | 3 tbsp | rehydrate with 3 tbsp water first |
| Canned sauerkraut | 14 oz | |
| Canned whole berry cranberry sauce | 14 oz | |
| Brown sugar | 1 cup | |
| Chili sauce, ketchup-based | 12 oz | |
| Water | 350 ml |
Method
- Rehydrate the powdered eggs with 3 tbsp water and let sit for 2 minutes.
- In a bowl, combine the ground beef, breadcrumbs, soup mix, and rehydrated eggs. Mix gently and shape into 1-inch meatballs (approximately 36 total).
- Heat a cast iron skillet or Dutch oven over medium-hot fire. Brown the meatballs in batches, 3-4 minutes per batch, rolling them gently. You are developing flavor, not cooking them through.
- Once all meatballs are browned, pour the sauerkraut with its liquid, cranberry sauce, brown sugar, chili sauce, and 350 ml water into the pot.
- Bring to a boil, then reduce heat and cover. Simmer for 25-30 minutes, stirring gently every 5-10 minutes, until the meatballs are cooked through.
- Serve hot from the pot into bowls.
This is a car-camping braise adapted from a Pennsylvania hunting-lodge recipe. One pot, 12 servings, 50 minutes from cooler to plate. Brown the meat to develop flavor, add sauce, simmer covered.
The brown sugar and cranberry sauce balance the sauerkraut’s vinegar and salt, while the chili sauce adds umami and body. Each serving is a reasonable bowl of meatballs and sauce. The canned goods make it heavy for backpacking, but ideal for car-camping where weight is less critical. Fresh ground beef works best if you keep it cold; half venison is excellent if you have game.
Packing
Ground beef stays cold in the cooler until cooking. Pre-measure breadcrumbs, soup mix, and brown sugar into a quart freezer bag at home. Powdered eggs in a separate container. Canned goods are heavy—this works best starting from your car or basecamp.
Variations
- Use 0.75 lbs ground venison and 0.75 lbs ground beef for a leaner, more game-forward flavor.
- Halve all ingredients for 6 servings if cooking for fewer people.
- Serve over egg noodles or mashed potatoes if you have a stove to cook them—the sauce is meant to soak into something.
- This braises beautifully at home in a 350°F oven for 1 hour, then you can reheat it at camp in a covered pot over coals.
https://www.huntingpa.com/threads/deer-meatballs.12803