Amy's Cranberry 'n Kraut Meatballs

    Amy's Cranberry'n Kraut Meatballs


    1 can (14 ounces) Whole Berry Cranberry Sauce

    3/4 cup brown sugar

    1 can (14 ounces) sauerkraut, drained and rinsed

    1 bottle (12 ounces) Chili Sauce

    32 ounces pre-cooked cocktail-size meatballs


    Stir together first 4 ingredients. Place frozen meatballs in a slow cooker. Pour sauce over the top. Cook on low for about 3 to 4 hours. Serve with toothpicks as an appetizer.


    These are also great over mashed potatoes for dinner. Sometimes instead of the cocktail meatballs I use the larger size meatballs instead.

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