Sauerkraut Cranberry Meatballs (Printer-Friendly)
Savory meatballs baked with sauerkraut and cranberry sauce for a unique sweet and tangy dish.
# What You’ll Need:
→ Meatballs
01 -
32 ounces precooked frozen meatballs, thawed
→ Sauce
02 -
14 ounces whole berry cranberry sauce
03 -
12 ounces sweet chili sauce
04 -
2/3 cup packed light brown sugar
05 -
14 ounces sauerkraut with juice
06 -
1 cup water
# Steps to Follow:
01 -
Arrange the thawed, precooked meatballs in a single layer in a 9 x 13-inch baking dish.
02 -
In a large bowl, combine the whole berry cranberry sauce, sweet chili sauce, light brown sugar, undrained sauerkraut, and water. Use a spatula or wooden spoon to mash the cranberry sauce gently and stir thoroughly to blend.
03 -
Pour the sauce mixture evenly over the meatballs. Bake uncovered in a preheated 350°F (177°C) oven for 50 to 60 minutes, or until the meatballs are heated through and tender.
04 -
Serve warm over noodles or as an appetizer. Refrigerate leftovers in an airtight container for up to 4 days.
# Helpful Hints:
01 -
For best results, use a jar of sauerkraut for higher quality. Brown sugar quantity may be reduced according to taste.
02 -
When using homemade raw meatballs, bake until internal temperature reaches 160°F (71°C).
03 -
Slow cooker method: cook on low for 3.5 to 4.5 hours until meatballs are fully cooked.