Save
Tender and flavorful, these sauerkraut meatballs blend the tangy bite of sauerkraut with the sweetness of cranberry sauce for a unique appetizer that’s both easy to make and a crowd pleaser. Perfect for holiday gatherings or anytime you want a simple dish that stands out, this recipe requires only five ingredients and around ten minutes of active prep.
I first made these during a holiday party and was surprised how often guests asked for seconds. My husband, who loves sauerkraut, enjoys them as a starter while I appreciate how effortlessly they come together.
Ingredients
- Meatballs: Using frozen pre cooked meatballs saves time, roughly 32 ounces or about 55 bite sized homemade meatballs works well, choose quality meatballs with good seasoning for best flavor
- Whole Berry Cranberry Sauce: Adds a sweet fruity contrast that complements the sauerkraut beautifully, opt for whole berry for texture and a more natural taste
- Sweet Chili Sauce: Brings a mild heat balanced with sweetness, look for one with good chili flavor without overwhelming spiciness
- Brown Sugar: Sweetens the sauerkraut and cranberry mixture to round out the flavors
- Sauerkraut: Keep the juice as it helps tenderize the meatballs while baking, a jar tends to contain higher quality sauerkraut but bags work fine too
- Water: Adds moisture to ensure meatballs stay tender during baking
Instructions
- Arrange the Meatballs:
- Place defrosted pre cooked meatballs in a single layer in a 9 by 13 inch baking dish to ensure even cooking and coverage by the sauce
- Mix the Sauce:
- In a large bowl combine cranberry sauce, sweet chili sauce, brown sugar, undrained sauerkraut, and water, use a firm spatula or wooden spoon to mash the jellied cranberry sauce gently and stir everything until well blended
- Cover the Meatballs:
- Pour the sauce mixture evenly over the arranged meatballs, making sure all meatballs are well coated with the sweet and tangy sauerkraut and cranberry mixture
- Bake the Dish:
- Preheat your oven to 350 degrees Fahrenheit and bake uncovered for 50 minutes to an hour, the sauce will bubble and meatballs will heat through thoroughly, absorbing flavors from the sauerkraut and sauce
- Serve Warm:
- Enjoy the meatballs as an appetizer straight from the dish or serve them warm on a bed of egg noodles for a comforting meal
One thing I love about this recipe is how the sauerkraut tenderizes the meatballs while imparting a subtle tang. My family always associates this dish with cozy winter gatherings when the warmth of the cranberry sauce balances the sauerkraut perfectly.
Storage Tips
Store leftovers in an airtight container or resealable bag in the refrigerator where they will keep well for up to four days. Reheat gently in the oven or microwave until warmed through.
Ingredient Substitutions
If you do not have sweet chili sauce, a mix of ketchup and a dash of hot sauce can mimic the sweet spicy flavor. For meatballs, feel free to make your own with your favorite ground meat and seasonings or try turkey or chicken meatballs for a lighter option. Using regular chili sauce instead of sweet chili sauce will increase tang but reduce sweetness, so adjust brown sugar to balance.
Serving Suggestions
These sauerkraut meatballs pair wonderfully with egg noodles or mashed potatoes to soak up the sauce. A simple green salad lightly dressed is a nice fresh contrast to the rich meatballs. Consider serving as finger food at parties with toothpicks for easy snacking.
These sauerkraut meatballs are an easy crowd pleaser that come together with minimal effort. They reheat well and are ideal for holiday gatherings.
Common Questions About Recipes
- → Can I use homemade meatballs instead of frozen pre-cooked?
Yes, homemade meatballs work well. Bake until the internal temperature reaches 160°F to ensure they are cooked through.
- → What type of sauerkraut is best for this dish?
Fresh jarred sauerkraut is ideal for quality and flavor, but canned or bagged varieties can be used in a pinch.
- → How spicy is the dish with chili sauce included?
The chili sauce adds a subtle heat balanced by the sweetness of cranberry sauce, resulting in a mild yet flavorful profile.
- → Can this dish be reheated safely?
Yes, it reheats well and can be stored in the refrigerator up to four days. Warm gently before serving.
- → Is it possible to prepare this in a slow cooker?
Slow cooking is an option. Cook the meatballs with the sauce for 3.5 to 4.5 hours on low until thoroughly heated.
- → What is a good serving suggestion?
Serve hot over egg noodles or alongside a simple green salad to complete the meal.