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Tender Sauerkraut Meatballs Cranberry

Section: Healthy Fermented Food Recipes

These tender meatballs are baked in a flavorful blend of whole berry cranberry sauce, sauerkraut, and sweet chili sauce. The combination creates a unique sweet and tangy topping that complements the savory meatballs beautifully. This easy dish requires minimal prep time and is perfect for parties or comforting family meals, served best over egg noodles or alongside a fresh salad. The brown sugar adds a hint of sweetness, balancing the sauerkraut's tang. Leftovers store well for several days, making this a convenient dish for any occasion.

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A woman in a white chef's coat holding a glass of wine.
Provided By Lina
Last updated on Mon, 01 Dec 2025 01:19:31 GMT
A plate of meatballs in a red sauce. Bookmark
A plate of meatballs in a red sauce. | deliciousrecipeshere.com

Sauerkraut meatballs bring a perfect blend of tangy and sweet flavors, making them an unforgettable appetizer or even a hearty meal when served over noodles. This recipe is surprisingly simple with just five main ingredients and requires little hands on time, yet it delivers a comforting, party ready dish that’s full of character. The sweetness of cranberry sauce coupled with the savory bite of sauerkraut elevates everyday meatballs into something special that your guests will remember.

I first tried these meatballs at a family gathering and was amazed at how the sauerkraut adds such a zesty punch, balancing the richness of the meatballs and the sweetness from the cranberry sauce. Now they are a holiday favorite that always gets asked for again and again.

Ingredients

  • Meatballs: About 32 ounces precooked are ideal, frozen works well if thawed beforehand. If making homemade, form bite sized meatballs to ensure even cooking
  • Whole berry cranberry sauce: Adds a natural sweetness and fruity texture that complements the tangy sauerkraut
  • Sweet chili sauce: Brings a subtle heat and depth without overpowering the other flavors. Look for one with a good balance of sweet and mild spice
  • Light brown sugar: Enhances the sweetness and softens the sharpness of the sauerkraut
  • Sauerkraut with juice: The star tangy ingredient that tenderizes the meatballs as they bake. Fresh or jarred with good quality and plenty of juice is best
  • Water: Used to loosen the sauerkraut juice to keep the mixture moist and create a flavorful sauce during baking

Instructions

Arrange the Meatballs:
Place defrosted precooked meatballs in a single layer in a 9 by 13 inch baking dish. This allows even cooking and ensures each meatball gets plenty of sauerkraut topping.
Mix the Sauce:
In a large bowl combine the whole berry cranberry sauce, sweet chili sauce, light brown sugar, undrained sauerkraut, and water. Use a firm spatula or wooden spoon to press and mash the jellied cranberry sauce until it blends into a cohesive, thick sauce. Stir well to fully incorporate all ingredients.
Top the Meatballs:
Evenly pour the sauerkraut and cranberry mixture over the meatballs ensuring every bite will be covered with the sweet and tangy sauce.
Bake Until Bubbly:
Preheat the oven to 350 degrees Fahrenheit and bake uncovered for 50 minutes to one hour. The sauce will bubble and thicken while the meatballs heat through. The sauerkraut juice also helps keep them moist and flavorful.
Serve and Enjoy:
Serve warm straight from the baking dish as a delicious appetizer or spoon over egg noodles for a comforting family meal.
A bowl of meatballs with sauerkraut.
A bowl of meatballs with sauerkraut. | deliciousrecipeshere.com

Sauerkraut is my favorite ingredient here because it adds a bright, tangy flavor unlike any other topping for meatballs. It was a revelation when my neighbor first shared this recipe years ago at a winter potluck. The balance between the sweetness of the cranberry sauce and the bite of sauerkraut truly made this a memorable crowd pleaser that everyone kept coming back for.

Storage tips

Store any leftovers in an airtight container or sealed bag in the refrigerator for up to four days. The flavors meld even more after resting but reheat gently to avoid drying out the meatballs.

Ingredient substitutions

If you prefer less sugar, reduce the brown sugar by half or omit sweet chili sauce for plain chili sauce. You can also swap the meatballs for vegetarian alternatives like plant based meatballs without changing the rest of the sauce ingredients.

Serving suggestions

These meatballs taste wonderful served over wide egg noodles tossed with a little butter or olive oil. A crisp green salad or simple steamed veggies make a fresh and easy side. For a party tray, serve with toothpicks and small bowls for dipping.

A plate of meatballs in a red sauce.
A plate of meatballs in a red sauce. | deliciousrecipeshere.com

These sauerkraut meatballs are simple to make and deliver big festive flavor. Serve warm and enjoy with egg noodles or as a party appetizer.

FAQs About This Recipe

→ Can I use frozen meatballs for this dish?

Yes, frozen precooked meatballs can be used. Simply defrost them before baking for the best results.

→ What does the cranberry sauce add to the flavor?

The cranberry sauce provides a sweet and fruity contrast that complements the tangy sauerkraut and savory meatballs.

→ How long should the meatballs bake?

Bake uncovered at 350°F for 50 to 60 minutes until the meatballs are heated through and tender.

→ Can I prepare the sauce ahead of time?

Yes, mixing the cranberry, sauerkraut, chili sauce, and brown sugar in advance helps flavors meld and speeds up the cooking process.

→ What is the best way to serve these meatballs?

Serve warm over egg noodles or alongside a simple green salad for a complete and satisfying meal.

Sauerkraut Meatballs Cranberry

Juicy meatballs baked in a sweet cranberry and sauerkraut sauce, perfect for gatherings and family meals.

Prep Time
10 minutes
Cooking Time
60 minutes
Total Time
70 minutes
Provided By: Lina

Recipe Type: Fermented Foods

Skill Level: Great for Beginners

Cuisine Inspiration: American

Portion Size: 10 Serving Size (Approximately 50 meatballs)

Dietary Preferences: Dairy-Free

What You’ll Need

→ Meatballs

01 32 ounces of precooked, defrosted meatballs (approximately 50 meatballs, 1 inch diameter)

→ Sauce and Topping

02 14 ounces whole berry cranberry sauce
03 12 ounces sweet chili sauce
04 2/3 cup light brown sugar
05 14 ounces undrained sauerkraut
06 1 cup water

Steps to Make This

Step 01

Preheat the oven to 350°F (177°C). Arrange the defrosted, precooked meatballs in a single layer in a 9 x 13 inch baking dish.

Step 02

In a large mixing bowl, stir together whole berry cranberry sauce, sweet chili sauce, light brown sugar, undrained sauerkraut, and water until well combined.

Step 03

Pour the prepared sauce evenly over the meatballs. Bake uncovered in the preheated oven for 50 to 60 minutes, or until the meatballs are heated through and the sauce bubbles.

Step 04

Serve warm either as an appetizer or over cooked noodles for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Additional Notes

  1. For best quality, use jarred sauerkraut. Brown sugar quantity can be halved based on preferred sweetness. If using homemade raw meatballs, ensure internal temperature reaches 160°F (71°C). Slow cooker method: cook on low for 3.5 to 4.5 hours until meatballs are thoroughly cooked.

Tools You’ll Need

  • 9 x 13 inch baking dish
  • Large mixing bowl
  • Oven

Allergy Warnings

Always check ingredient labels for allergens, and consult a healthcare provider if needed.
  • Contains meat; verify chili sauce ingredients for potential allergens