Description
Cranberry Sauerkraut Meatballs are a delicious and easy-to-make fall dish featuring a tangy and sweet combination of cranberry sauce, sauerkraut, chili sauce, and brown sugar simmered with fully cooked meatballs in a slow cooker. This comforting recipe is perfect for gatherings or weekday meals.
Ingredients
Scale
Meatballs
- 1 package (32 ounces) frozen fully cooked home-style meatballs, thawed
Sauce
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1 bottle (12 ounces) chili sauce
- 3/4 cup packed brown sugar
Garnish (Optional)
- Minced chives
Instructions
- Combine Sauces and Ingredients: In a 4-quart slow cooker, mix together the whole-berry cranberry sauce, rinsed and drained sauerkraut, chili sauce, and packed brown sugar until well blended.
- Add Meatballs: Stir the thawed fully cooked meatballs into the sauce mixture, ensuring they are evenly coated.
- Cook: Cover the slow cooker and cook on the low setting for 4 to 5 hours, or until the meatballs are heated through and the flavors have melded together.
- Serve: If desired, sprinkle minced chives over the meatballs for a fresh garnish before serving.
Notes
- Cranberry sauerkraut meatballs are the perfect fall dish with seasonal ingredients—and it’s super easy to make.
- Make sure to rinse and drain the sauerkraut well to reduce excess saltiness.
- Use fully cooked meatballs to simplify preparation and ensure even heating.
- This dish can be kept warm in the slow cooker for serving at parties or family gatherings.
- If you prefer a spicier kick, consider adding a dash of hot sauce or cayenne pepper to the sauce mixture.
Nutrition
- Serving Size: 1 meatball
- Calories: 76
- Sugar: 6g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 6mg
