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Cranberry Sauerkraut Meatballs

Moist-Homemade meatballs slow-cooked in a tangy cranberry-sauerkraut sauce.

Course Appetizer
Cuisine American
Keyword appetizer, cranberry, meatballs
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 28 meatballs

Ingredients

  • 1 1/2 lbs ground beef
  • 1/2 lb ground pork
  • 2 eggs
  • 1 cup bread crumbs
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 14 oz can whole cranberry sauce
  • 1 12 oz bottle chili sauce
  • 1 14 oz can sauerkraut
  • 3/4 cup brown sugar

Instructions

  1. Preheat oven to 350. Combine ground beef and pork in a large mixing bowl. Beat eggs and add to the meat mixture. Add in breadcrumbs and seasonings. Mix until all is combined. Use a two-tablespoon cookie scoop to create meatballs. Place each on a cookie sheet lined with parchment paper. Bake for 30 minutes. Remove meatballs from the oven and add to a 4-quart slow cooker. Combine cranberry sauce, sauerkraut, brown sugar, and chili sauce. Mix well. Pour over the meatballs. Cook on low in a slow cooker for 2-4 hours. Serve immediately. Makes 28-30 meatballs

Recipe Notes

***Can use frozen meatballs (thawed).

**The Nutritional information for this recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.