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I tried these meatballs at a birthday party for a friend, and now I make them all the time. They are super easy to make and perfect for a potluck or a Sunday afternoon football game. —Lisa Castelli, Pleasant Prairie, Wisconsin
This recipe is:
Diabetic Friendly
Nutritional Facts 1 meatball with about 1 tablespoon sauce equals 53 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 142 mg sodium, 8 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 starch.
Originally published as Cranberry Sauerkraut Meatballs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p97
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Reviewed on Jan. 14, 2012 by norena70
These are excellent. I knew when I read the recipe it would be a keeper and it is! I didn't change anything and they were a big hit.
Reviewed on Jan. 11, 2012 by Daddypack
I used fresh made cranberry sauce. Definately a keeper. Even the kids liked it.
Reviewed on Jan. 09, 2012 by julika
Since 'stringy' sauerkraut seems to be an issue, has anyone tried putting it through a food processor before adding to sauce to have the flavor without the strings?
Reviewed on Jan. 09, 2012 by olddutch
need an
Reviewed on Jan. 08, 2012 by jan72749@yahoo.com
All those different flavors combine to make a great tasting dish!!
Reviewed on Jan. 08, 2012 by mary poppins
I received this same exact recipe ~30 years ago when our family was in the Air Force. I've made it literally hundreds of times. Every single time I make it or include it in a potluck I end up giving out the recipe to 2-3 people. It is such a fabulous crowd pleaser. Costco's frozen meatballs are the best to use but almost any grocer has frozen cocktail meatballs. All 3 of our kids also have used the same recipe over and over for their friends after having these while growing up. It is more than just a keeper!
Reviewed on Jan. 08, 2012 by bujvary
Ok I though eew this can't be right but now that I saw all the reviews I am going to have to try them!
Reviewed on Jan. 08, 2012 by B.CROCKER
I make the same receipe but don't include the sauerkraut or brown suger and it's a big hit wherever i go. Some people just don't like the texture of the sauerkraut.
Reviewed on Jan. 08, 2012 by DarleneT
I made this recipe many, many years ago (maybe 30 years ago) when it was first featured in "Farm Wife News". My family could not figure out the stringy ingrediant (sauerkraut) but once they did realize that was the end of serving it again. It has been a reason to recall & chuckle for many years ~ but I was dicouraged from preparing it again. I thought it was a wonderful combination of flavors, however. I may have to try it out again. Maybe their taste buds have matured. :-)
Reviewed on Jan. 08, 2012 by mogardener
This recipe is delicious and sooo easy! I always use the frozen meatballs that are ANGUS. They are 1000% better than just the plain ones that taste like they are full of fillers.
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