I have been a little ‘under the weather’, the last few days, so I apologize for not posting. A migraine and the computer, just don’t work well together for me.
But, headache or not, I have a house full of people coming this weekend, and I have to get prepared.
The first recipe I want to share with you, are these scrumptious meatballs.
I can still remember the first time I ate these at a family potluck. Most meatballs are either too bland, or too spicy for my taste. But I was told by the hostess that I had to try hers. I did, and I swear I could have eaten the whole dang crock pot! Later, I took her aside and asked her for the recipe. Imagine my surprise (okay- shock) when she said the word- sauerkraut!
Granted, I’ve grown up around this foul smelling gunk my whole life. (This is brat country folks)-but after one sample of it years ago, I wouldn’t let my lips touch it again!
The funny (and pleasant) thing is- you can’t even taste it in these meatballs! But the best thing of all is-they can be made ahead of time! Which is right up my alley today, because I’m way behind on the food preparation for Sunday’s game.
So here’s what you will need:
1-32 oz bag of frozen (fully cooked) meatballs (thawed)
1 14 oz can whole berry cranberry sauce
1 14 oz can sauerkraut
1 12 oz bottle of chili sauce
3/4 cup brown sugar
Drain and rinse sauerkraut and pour into 4 qt crock pot. Add cranberry sauce, chili sauce and brown sugar. Mix well. Add meatballs and stir. Heat on low for 4-5 hours, or until heated through. Makes about 5 dozen meatballs.
These tangy/sweet meatballs have become one of our favorite appetizers to bring to family gatherings. And I know they will be hit for our Superbowl party.
Tomorrow I’ll be sharing two of my favorite dips! Until then- Happy Friday!