Sauerkraut Cranberry Meatballs (Printer-Friendly Version)
Savory meatballs baked with sauerkraut and cranberry sauce for a sweet and tangy flavor combination.
# Ingredients Needed:
→ Meatballs
01 -
32 ounces pre-cooked frozen meatballs, thawed
→ Sauce
02 -
14 ounces whole berry cranberry sauce
03 -
12 ounces sweet chili sauce
04 -
2/3 cup light brown sugar
05 -
14 ounces sauerkraut, undrained
06 -
1 cup water
# Step-by-Step Directions:
01 -
Arrange the thawed meatballs in a single layer in a 9x13 inch baking dish.
02 -
In a large bowl, stir together cranberry sauce, sweet chili sauce, light brown sugar, undrained sauerkraut, and water until well blended, mashing the cranberry sauce to incorporate.
03 -
Pour the sauce mixture evenly over the meatballs. Bake uncovered in a preheated oven at 350°F for 50 to 60 minutes, or until meatballs are heated through and sauce is bubbly.
04 -
Serve warm as an appetizer or over noodles for a complete meal.
# Helpful Hints:
01 -
For best results, use a jar of sauerkraut over canned variants for superior flavor and texture.
02 -
Adjust the amount of brown sugar according to desired sweetness.
03 -
If using homemade raw meatballs, ensure the internal temperature reaches 160°F.
04 -
This dish can also be prepared in a slow cooker on low for 3.5 to 4.5 hours.