Cranberry Sauerkraut Meatballs Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 60
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 3/4 cup packed brown sugar
- 1 bottle (12 ounces) chili sauce
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 can (14 ounces) sauerkraut rinsed and well drained
- 1 package (32 ounces) frozen fully cooked homestyle thawed
- Carbohydrate 2.697475 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0.0033 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (3g)
- Sodium 0.77 mg
- Sugar 2.697475 g
- Trans Fat 0 g
- Calories 10 calories
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 Print Add to Recipe Box Email a Friend
