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Cranberry Sauerkraut Meatballs Recipe

Cranberry Sauerkraut Meatballs Recipe photo by Taste of Home

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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

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Cranberry Sauerkraut Meatballs Recipe

Prep: 15 min. Cook: 4 hours

Yield: 60 Servings

15 240 255

Ingredients

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
1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

Directions

In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through. Yield: about 5 dozen.

Originally published as Cranberry Sauerkraut Meatballs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p97

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Reviews for Cranberry Sauerkraut Meatballs

Cranberry Sauerkraut Meatballs

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Reviewed on Jan. 21, 2013 by ivonsmom

I've had this receipe for years. I make my own meatballs with ground turkey and it tastes great and a little healthier.

Reviewed on Nov. 08, 2012 by p0psbabe

This recipe is simple, yet a great combination of ingredients. I took these to my job for our Halloween Potluck and they were a HUGE hit! Several people asked for the recipe. I didn?t change a thing to the recipe and there were no leftovers to bring home. Delish!

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 neeniejan1

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.

Reviewed on Jan. 08, 2012 by Nonnyto5

First had these at a family party - awesome! Even my 6 year old granddaughter loved them! So easy and so delish!

Reviewed on Jan. 08, 2012 by lafner

The first time I made these I did use the store bought meatballs. I didn't like the meatballs. I made them again with homemade meatballs and they were wonderful! Would reccomend making your own meatballs from scratch.

Reviewed on Jan. 08, 2012 by c21tnc

I've been mking these for years. I use Bavarian saurkraut (it's a little sweeter) and call them Bavarian meatballs. You can also do them on the stove in about an hour.

Reviewed on Oct. 07, 2011 by Paminspringfield

Took the meatballs to a potluck dinner and received several compliments. Even our 6 year old granddaughter said it was a keeper.

Reviewed on Apr. 10, 2011 by henrysmama

This is my favorite meatball recipe! I made these for the Christmas party at work and got rave reviews. My coworkers asked me to make them again for a potluck! They are even better reheated the next day, after sitting in the sauce all night in the fridge.

Reviewed on Dec. 29, 2010 by callablossom

These are the best meatballs I've ever tasted. I forgot to add the brown sugar and didn't miss it.

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