Special Advertiser Content

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.

Click here to receive weekly recipes, hand-selected by Amy Hanten, delivered directly to your email every Friday.

close video ad
Unmutetoggle ad audio on off