Cranberry Sauerkraut  Meatballs Recipe
Cranberry Sauerkraut Meatballs Recipe photo by Taste of Home

Cranberry Sauerkraut Meatballs Recipe

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4.5 21 16
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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
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:60 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 60 servings


  • 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


  1. 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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Reviewed Jan. 17, 2016

"I usually double everything in this recipe except the sauerkraut (I use only 14 oz) and these meatballs have become a family favorite. So easy to make."

Reviewed Sep. 15, 2015

"Good and so easy."

Reviewed Aug. 6, 2014

"These have an amazing taste! So easy and fast to prepare the crockpot........great for getting it in the crockpot before work. I use this as a dinner meat not just an appetizer."

Reviewed Jan. 3, 2014

"Very tasty. If you don't like sauerkraut, don't let it deter you from trying these, you'll forget sauerkraut is even in there."

Reviewed Jan. 21, 2013

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

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