I made these meatballs this weekend in the slow cooker as a simple dinner with rice but they would be good on mashed potatoes too or as an appetizer.
Cranberry Sauerkraut Meatballs
1 can (14 oz) whole berry cranberry sauce
1 can (14 oz) sauerkraut, rinsed and well drained
1 bottle (12 oz) chili sauce
3/4 cup packed brown sugar
Cranberry Sauerkraut Meatballs
1 can (14 oz) whole berry cranberry sauce
1 can (14 oz) sauerkraut, rinsed and well drained
1 bottle (12 oz) chili sauce
3/4 cup packed brown sugar
1 package (32 oz) frozen fully cooked home style meatballs, thawed
In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low for 4-5 hours until heated through.
In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low for 4-5 hours until heated through.
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