Blend water, egg, milk powder, spices, and bullion until homogeneous. Add to ground beef, dried onions, and bread crumbs and mix all well. Freeze until ready to make cranberry meatballs.

Defrost and form into 1 inch meatballs (or your preferred size). Bake in preheated 350 degree Fahrenheit oven until 165 degrees in center (should be about 14 minutes for this size but could be longer if yours are larger). At this point the meatballs can be refrigerated or frozen for use later.

In crockpot combine cranberries, chili sauce, brown sugar, sauerkraut (with juice) and just enough water to get the remainder of the chili sauce out of the bottle. Mix ingredients together and add meatballs. I will usually start this early if the meatballs are still cold from the refrigerator. Cook on high heat until cooked through, usually about 4 hours if the meatballs are cold.