Cranberry sauerkraut meatballs are the perfect fall dish with seasonal ingredients—and it’s super easy to mak
Cranberry Sauerkraut Meatballs
Whether you tote these to a tailgate party or potluck or serve them on a weekend night in, these cranberry sauerkraut meatballs are a breeze to make. They’re also a fun autumn dish as this is the season of cranberry harvest.
If you have 15 minutes, you can make these. Most of the ingredients (such as a can of cranberry sauce and frozen meatballs) are store-bought so it’s very easy to whip up. Dump them into a slow cooker for four to five hours and they’re ready to eat.
Cranberries are an excellent source of fiber and packed with antioxidants. Sauerkraut is also very nutritious as it contains vitamins C and K2, as well as probiotics to strengthen the gut.
Ingredients for Sauerkraut Meatballs
- Cranberry Sauce: Whole cranberries and their sauce are sold in a 14-ounce can.
- Sauerkraut: Like the cranberry sauce, you’ll find this in a 14-ounce can. Be sure to rinse and drain the sauerkraut well before folding into the recipe.
- Chili Sauce: This condiment is made from chili peppers, vinegar, salt and sugar.
- Brown Sugar: It’s important to pack the recipe’s prescribed amount tightly in a measuring cup so air pockets don’t form.
- Meatballs: We recommend using a package of frozen fully cooked meatballs to make this recipe even easier. You’ll find these in the freezer section at grocers.
Directions
Step 1: Combine the five ingredients in a slow cooker
Add the cranberry sauce, sauerkraut, chili sauce and brown sugar to a 4-qt. slow cooker, mix well and stir in the meatballs.
Editor’s Tip: While this recipe recommends the easy route for meatballs (use frozen pre-made), you can also make your own using our quick and simple meatballs recipe. This is a great recipe for when you have the extra time—then freeze for later!
Step 2: Cook
Cover the slow cooker and cook on low until heated through, for four to five hours.
Step 3: Top with chives and serve
Mince fresh chives and top them onto the meatballs to serve.
Sauerkraut Meatballs Variations
- Make these Italian: Use marinara sauce instead of cranberry and skip the sauerkraut. Another tweak is to chop fresh rosemary or oregano as the topping.
- Stuff the meatballs into a sandwich: Take a hoagie roll or large sourdough roll and add the meatballs and sauerkraut: you’ve just made a sandwich!
How to Store Sauerkraut Meatballs
Everybody loves a recipe that you can make ahead of time and pop in the fridge or freezer until you need it. It’s also easy to store leftovers, should you have any.
Can you freeze Sauerkraut Meatballs?
As long as they are frozen in a resealable freezer bag or airtight container they will keep for three to four months.
How long does Sauerkraut Meatballs last?
If stored in the fridge and covered in an air-tight container, these should be eaten within three to four days.
Can you make Sauerkraut Meatballs ahead of time?
It’s easy to make these ahead of time and then store in the fridge for 24 hours until you’re ready to enjoy.
How do you reheat Sauerkraut Meatballs?
The easiest way to reheat these is in the microwave for 30 to 60 seconds at a high setting. Stick a fork or toothpick in the middle of each meatball to make sure it’s heated all the way through. Or, reheat the recipe in a saucepan on medium to high heat until heated all the way through.
Sauerkraut Meatballs Tips
Can I make these vegetarian?
Absolutely! All you have to do is swap out the meatballs with meatless meatballs, which many grocers sell in their freezer section. Follow the rest of the recipe as-is.
What do I serve with these?
Consider this dish your protein. What would pair well is a hot vegetable side or a starch, such as a baked potato that you can put in the oven while this dish is cooking in the slow cooker. In our collection of 45 easy dump-and-go side dishes, we recommend creamed corn with cream cheese and lemon red potatoes. Both of these are also cooked in a slow cooker so you may need to make the side ahead of time if you don’t have a second slow cooker.
How can I make these spicier?
That’s easy! Just increase the amount of chili sauce to your liking.
Cranberry Sauerkraut Meatballs
Prep Time
15 min
Cook Time
4 hours
Yield
about 5 dozen
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 home-style meatballs, thawed
- Minced chives, optional
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 until heated through, 4-5 hours. If desired, top with chives to serve.
Nutrition Facts
1 meatball with about 1 tablespoon sauce: 76 calories, 4g fat (2g saturated fat), 6mg cholesterol, 250mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 2g protein.
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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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