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Sweet Cranberry Sauerkraut Meatballs

Section: Satisfying Main Dishes for Every Occasion

This dish features tender meatballs baked in a sweet and tangy cranberry sauce combined with sauerkraut, creating a delightful balance of flavors. The sauerkraut juice keeps the meatballs moist while the brown sugar adds just the right amount of sweetness. Ready in under an hour, it’s an easy dish that pairs wonderfully with noodles or as a flavorful appetizer. Perfect for gatherings, it reheats well and can be prepared in advance.

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Nina and her friend are cooking together.
Brought to You By Nina
Last updated on Mon, 01 Dec 2025 01:10:28 GMT
A plate of meatballs covered in sauerkraut. Bookmark
A plate of meatballs covered in sauerkraut. | ninatable.com

Only five ingredients and about ten minutes of prep make these Sauerkraut Meatballs a breeze to prepare yet incredibly flavorful. Meatballs slowly bake in a blend of sweet cranberry sauce and tangy sauerkraut, creating a unique appetizer that stands out at any gathering. This recipe is perfect for holiday parties or any time you want an easy crowd pleaser with a twist.

I stumbled on this recipe during a busy holiday season when I needed something easy but impressive. Now it’s a go to whenever friends come over because it sparks conversation and everyone loves the surprising sauerkraut addition.

Ingredients

  • Meatballs: ready made frozen meatballs save time and are easy to bake, but homemade ones work great for a personal touch
  • Whole berry cranberry sauce: brings sweetness and texture, look for high quality and well preserved berries for best flavor
  • Sweet chili sauce: adds a little kick and complements the cranberry’s sweetness
  • Light brown sugar: balances the tartness and enhances caramelization during baking
  • Undrained sauerkraut: keeps the dish moist and infuses the meatballs with tangy fermented flavor, jarred sauerkraut is often the best quality
  • Water: adds liquid to the sauerkraut juice to keep the meatballs tender

Instructions

Sauté the Flavor Base:
Arrange the defrosted, precooked meatballs in a single even layer within a 9 by 13 inch baking dish to ensure they cook uniformly. Preheat your oven to 350 degrees Fahrenheit so it’s ready when you finish the prep work.
Prepare the Sauce Mixture:
In a large mixing 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 gently mash the cranberry sauce, breaking up the jelly to create a cohesive sauce that will coat the meatballs beautifully.
Combine and Bake:
Pour the prepared cranberry and sauerkraut mixture evenly over the arranged meatballs, covering them thoroughly. Place the baking dish uncovered in the preheated oven and bake for 50 minutes to an hour. This slow cooking allows the flavors to meld and the meatballs to heat through completely.
Serve Warm:
Once baked, these meatballs can be served straight from the dish over a bed of egg noodles for a satisfying meal or on their own as a standout appetizer that surprises and delights your guests.
A plate of meatballs covered in sauerkraut.
A plate of meatballs covered in sauerkraut. | ninatable.com

Sauerkraut is my favorite ingredient here because it adds a wonderful tang and texture that transforms simple meatballs into something special. I remember the first time I served this recipe at a Christmas gathering and everyone was intrigued by the flavor combo — it quickly became a tradition in my family.

Storage Tips

Store any leftovers in a sealed container in the refrigerator for up to four days. To reheat, cover with foil and warm in a 350 degree oven until heated through, or use the microwave for convenience. This recipe also freezes well. Place portions in a freezer safe container and thaw overnight before reheating.

Ingredient Substitutions

If you prefer a milder sauce, swap out sweet chili sauce for a mild tomato based barbecue sauce. Use homemade meatballs if time allows as it enhances the flavor and texture but requires cooking the meatballs first. Substitute powdered sugar or honey sparingly for the brown sugar to adjust sweetness as you like.

Serving Suggestions

Serve over buttered egg noodles or creamy mashed potatoes to turn this appetizer into a full meal. Offer a simple green salad with a citrus vinaigrette on the side to balance the richness of the meatballs. Add crusty bread for guests to soak up the savory sauce.

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

These sauerkraut meatballs are an easy, flavorful crowd pleaser that reheats well. Perfect for holidays or busy weeknights.

Common Recipe Questions

→ Can frozen meatballs be used for this dish?

Yes, using frozen prepared meatballs is a convenient shortcut. Just defrost before baking to ensure even heating.

→ What role does sauerkraut play in the dish?

Sauerkraut adds a tangy flavor and its juice helps keep the meatballs moist during baking.

→ How long should the meatballs bake?

Bake uncovered at 350°F for 50 minutes to an hour until heated through and well combined with the sauce.

→ Can the amount of brown sugar be adjusted?

Yes, brown sugar can be reduced to suit a less sweet taste without affecting the sauce's overall balance.

→ Is it possible to cook this in a slow cooker?

Yes, cook on low for 3.5 to 4.5 hours until the meatballs are thoroughly warmed and flavors melded.

Cranberry Sauerkraut Meatballs

Savory meatballs paired with sauerkraut and a sweet cranberry glaze for a unique and tasty dish.

Prep Time
10 minutes
Cooking Time
60 minutes
Total Time
70 minutes
Brought to You By: Nina

Recipe Category: Main Dishes

Skill Level: Great for Beginners

Cuisine Type: American

Portions: 50 Serves (50 meatballs)

Dietary Preferences: Lactose-Free

What You'll Need

→ Meatballs

01 32 ounces precooked frozen meatballs, defrosted

→ Sauce

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 Follow

Step 01

Arrange defrosted precooked meatballs in a single layer in a 9 x 13 inch baking dish.

Step 02

In a large bowl, combine whole berry cranberry sauce, sweet chili sauce, light brown sugar, undrained sauerkraut, and water. Use a firm spatula to break up the jellied cranberry sauce, stirring until ingredients are well incorporated.

Step 03

Pour the sauce mixture evenly over the arranged meatballs. Bake uncovered in a preheated oven at 350°F (177°C) for 50 to 60 minutes, until the meatballs are heated through and sauce is bubbling.

Step 04

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

Extra Suggestions

  1. For best quality, use sauerkraut from a jar rather than canned. Brown sugar quantity can be reduced by half for less sweetness. If using raw homemade meatballs, bake until internal temperature reaches 160°F (71°C). Slow cooker method: cook on low for 3.5 to 4.5 hours.

Tools You’ll Need

  • 9 x 13 inch baking dish
  • Large mixing bowl
  • Oven
  • Spatula or wooden spoon