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These sweet and sour meatballs with sauerkraut, chili sauce, and cranberry sauce are the perfect appetizer. They’re easy to make in the slow cooker and taste so good.
Ingredients
- 27 ounces Bavarian-style sauerkraut, undrained
- 1 (16 ounce) can whole cranberry sauce
- 1 (12 ounce) bottle tomato-based chili sauce
- 1 cup water
- 1 cup packed brown sugar
- 1 (16 ounce) package frozen meatballs
Directions
Step 1
Mix sauerkraut, cranberry sauce, chili sauce, water, and brown sugar together in a mixing bowl until well combined.
Step 2
Place meatballs into a slow cooker. Pour in sauce and mix until meatballs are coated. Cover and cook on Medium, stirring occasionally, until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 4 hours.
Tips
Sometimes I substitute pineapple juice for the water and add a can of pineapple chunks.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 387 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat7g | 34% |
| Cholesterol43mg | 14% |
| Sodium1119mg | 49% |
| Total Carbohydrate56g | 20% |
| Dietary Fiber5g | 17% |
| Protein9g | |
| Vitamin C15mg | 73% |
| Calcium80mg | 6% |
| Iron3mg | 14% |
| Potassium212mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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