Cranberry Sauerkraut Meatballs (Printer-Friendly)
Savory meatballs paired with sauerkraut and a sweet cranberry glaze for a unique and tasty dish.
# 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:
01 -
Arrange defrosted precooked meatballs in a single layer in a 9 x 13 inch baking dish.
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.
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.
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:
01 -
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.