Cranberry Sauerkraut Meatballs
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
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
- Minced chives, optional
Reviews
As another reviewer suggested, you can double the meatballs and sauce but keep the SK the same, and you'll be happy. I did so. And, it should go without saying that you don't need to thaw the frozen meatballs for a dish which is cooking for hours! Iv'e made twice, and there was ZERO difference between frozen and thawed meatballs (same brand). I did, however, think it was much better with more meatballs ratio.
Best meatball recipe. I get requests to make these all the time
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.
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.
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.
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!
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?