Sauerkraut Meatballs Cranberry (Printer-Friendly)
Juicy meatballs baked in a sweet cranberry and sauerkraut sauce, perfect for gatherings and family meals.
# 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:
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.
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.
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.
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:
01 -
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.