Superbowl Sauerkraut and Cranberry Meatballs

3 pounds lean ground beef
2 packages dry onion soup mix
1 ½ cups dry bread crumbs, soaked in 1 ½ cups water
3 eggs
1 (16-oz.) package sauerkraut, drained
1 (16-oz.) can whole berry cranberry sauce
1 (12-oz.0 bottle chili sauce
½ cup brown sugar, packed
1 cup water

1. In mixing bowl combine ground beef, soup mix, prepared bread crumbs and eggs. Mix well and form into 2-inch diameter meat balls. Place in a 13 x 9 x 2-inch baking pan.
2. Meanwhile, combine sauerkraut, cranberry sauce, chili sauce, brown sugar and water in medium sauce pan; bring to a boil and simmer for 5 minutes.
3. Pour sauerkraut mixture over meatballs and bake, uncovered, at 350 degrees for 1 to 1 ½ hours.

(This is a similar recipe to the original one I had years ago, except that instead of using onion soup mix you used your own spices. Since then I have abandoned making my own meatballs. I buy a bag of plain frozen meatballs, usually 60-70 meatballs and throw them with all the remaining ingredients into a crock pot. Easy and delicious.)