Cranberry Sauerkraut Meatballs Recipe
- 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.
Reviews for Cranberry Sauerkraut Meatballs
"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."
"Good and so easy."
"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."
"I've had this receipe for years. I make my own meatballs with ground turkey and it tastes great and a little healthier."
"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."
"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?"
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"All those different flavors combine to make a great tasting dish!!"
"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!"
"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!"
"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."
"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. :-)"
"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."
"First had these at a family party - awesome! Even my 6 year old granddaughter loved them! So easy and so delish!"
"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."
"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."
"These are the best meatballs I've ever tasted. I forgot to add the brown sugar and didn't miss it."