If you’re looking for a crowd-pleaser that’s both tangy and sweet with a touch of savory warmth, my Cranberry Sauerkraut Meatballs Recipe is going to be your new go-to. It’s one of those dishes I bring out every fall, and it never fails to get compliments. The combination might sound unusual at first, but trust me—once you try these meatballs simmered gently in cranberry sauce, sauerkraut, and chili sauce, you’ll be hooked. Keep reading because I’m sharing everything you need to make this fall favorite perfectly every time.
Why You’ll Love This Recipe
- Perfect Fall Flavors: Cranberries and sauerkraut come together to create a balance of tart, sweet, and tangy that’s unique and comforting.
- Effortless Slow Cooker Magic: Just toss everything in your slow cooker, and it’ll be ready when guests arrive — no fuss needed.
- Ideal for Entertaining: These meatballs are the ultimate party appetizer or side dish that can serve a crowd, keeping things easy and delicious.
- Make-Ahead Friendly: You can prepare it ahead and keep warm until it’s time to serve, perfect for busy days or holiday gatherings.
Ingredients You’ll Need
Each ingredient in this Cranberry Sauerkraut Meatballs Recipe plays a star role, giving you layers of sweet, savory, and tangy notes all in one bite. When you shop, look for quality canned cranberry sauce and good chili sauce to boost flavor without needing extra seasoning.
- Whole-berry cranberry sauce: This keeps the texture fun and adds a lovely natural sweetness.
- Sauerkraut: Make sure it’s rinsed well to tame down excess salt and tanginess.
- Chili sauce: Adds smooth richness and just the right kick of flavor.
- Brown sugar: For balancing the tangy notes with caramelized sweetness.
- Frozen fully cooked home-style meatballs: Saves you prep time and holds up well in the slow cooker.
- Minced chives (optional): They bring a fresh, oniony pop if you want to garnish before serving.
Variations
I love how flexible this Cranberry Sauerkraut Meatballs Recipe is. Over time, I’ve tweaked it just a bit depending on the season or what I have on hand—feel free to do the same and make it truly yours!
- Spicy Twist: I once added a splash of hot sauce for a little extra heat, and it gave the dish a lovely fiery edge that my spice-loving friends adored.
- Meatball Swap: You can try using turkey or vegetarian meatballs instead—both work surprisingly well and make it suitable for different diets.
- Fresh Herbs: Sometimes I toss in fresh thyme or rosemary for an earthy note that brightens up the whole dish.
- Make it Gluten-Free: Just check that your chili sauce and meatballs are gluten-free if that’s a concern—you can still enjoy all the flavors without compromise.
How to Make Cranberry Sauerkraut Meatballs Recipe
Step 1: Combine Sauerkraut and Sauces
Start with your slow cooker bowl and add the whole-berry cranberry sauce, rinsed and drained sauerkraut, chili sauce, and brown sugar. Give it a good stir to blend all those vibrant flavors before the meatballs join in. This creates the luscious sauce base that infuses into every bite.
Step 2: Incorporate Meatballs and Cook
Now, gently stir in the thawed meatballs, making sure they’re all coated in the cranberry-sauerkraut mixture. Cover your slow cooker and set it to low. Let these flavors meld together over the next 4 to 5 hours. You’ll know it’s ready when the meatballs are hot all the way through and the sauce has thickened slightly.
Step 3: Serve and Garnish
Right before serving, sprinkle with some minced chives for color and a fresh onion-y kick, if you like. Serve warm, and get ready for all the “Oooh, what’s in these?” compliments from friends and family.
Pro Tips for Making Cranberry Sauerkraut Meatballs Recipe
- Rinse the Sauerkraut Well: I learned early on that rinsing prevents the dish from becoming too salty or overly sour.
- Thaw Meatballs Properly: Giving them time to thaw ensures they heat evenly and soak up the sauce better.
- Low and Slow: Cooking on low heat really lets the flavors develop and keeps the meatballs tender.
- Don’t Skip the Brown Sugar: It balances out the tang of the sauerkraut and cranberry perfectly—trust me on this one!
How to Serve Cranberry Sauerkraut Meatballs Recipe
Garnishes
I usually keep it simple with minced fresh chives—they add a lovely pop of color and a little fresh bite against the rich sauce. Sometimes a sprinkle of chopped parsley or even a dash of cracked black pepper works well if you want a slight flavor twist.
Side Dishes
These meatballs pair beautifully with classic mashed potatoes—the creamy texture soaks up all the sauce. Roasted root vegetables or a crisp green salad also balance out the richness nicely. For a more casual feel, I love serving them alongside crusty bread to scoop up any extra sauce.
Creative Ways to Present
For holiday gatherings, I like presenting these meatballs in a warming dish with little toothpicks—makes them a perfect finger-food appetizer. I’ve also served them over polenta for an elegant twist. If you’re feeling festive, a handful of pomegranate seeds sprinkled on top gives a pretty sparkly effect that guests adore.
Make Ahead and Storage
Storing Leftovers
After serving, I let any leftovers cool to room temperature, then store them in an airtight container in the fridge. They last about 3 to 4 days, and honestly, the flavors deepen overnight, so leftovers taste even better the next day.
Freezing
I’ve frozen these meatballs a few times by portioning them into freezer-safe containers. They freeze beautifully and thaw quickly overnight in the fridge, making weeknight dinners or unexpected guests a breeze.
Reheating
To reheat, I pop them back into a slow cooker on low or gently warm them in a saucepan over medium heat. A quick stir helps redistribute the sauce and keeps the meatballs moist and flavorful without drying out.
FAQs
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Can I make Cranberry Sauerkraut Meatballs Recipe without a slow cooker?
Absolutely! If you don’t have a slow cooker, you can prepare this in a large saucepan or Dutch oven. Combine all ingredients, then cook over low heat, stirring occasionally, until the meatballs are warmed through and the sauce is bubbly, about 20 to 30 minutes.
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Can I use homemade meatballs instead of frozen?
Yes! Homemade meatballs work beautifully here. Just make sure they’re fully cooked before adding to the sauce mixture. You might want to reduce the cook time slightly if your meatballs are hot and freshly made.
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Is this recipe very sweet? I’m worried about the sugar content.
This dish balances sweetness from the cranberry sauce and brown sugar with the tanginess of the sauerkraut and chili sauce, so it’s not overly sweet at all. If you prefer less sugar, you can adjust the brown sugar down slightly without affecting the overall flavor too much.
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Can I make this recipe vegan or vegetarian?
Definitely! Swap the meatballs for plant-based options, and check that your chili sauce is vegan-friendly. The rest of the recipe is naturally vegan, so it’s an easy adaptation for plant-based diets.
Final Thoughts
This Cranberry Sauerkraut Meatballs Recipe has earned a special spot in my kitchen and my heart. It’s that perfect blend of nostalgic and unexpected flavors that always bring people together around the table. Whether you’re serving it at a fall party or a cozy weeknight dinner, it’s a recipe I wholeheartedly recommend—you’ll love how effortlessly it comes together and how wildly impressed your friends and family will be. Go ahead, give it a try and make it your own; I promise it’ll become a favorite in your home, too.
Print
Cranberry Sauerkraut Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: about 5 dozen meatballs
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Description
These Cranberry Sauerkraut Meatballs combine tangy sauerkraut, sweet cranberry sauce, and savory chili sauce with fully cooked meatballs for a flavorful and easy-to-make fall appetizer or main dish. Cooked slowly in a slow cooker, they deliver tender meatballs infused with a lovely balance of sweet, sour, and spicy flavors.
Ingredients
Meatballs
- 1 package (32 ounces) frozen fully cooked home-style meatballs, thawed
Sauces & Sauerkraut
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1 bottle (12 ounces) chili sauce
- 3/4 cup packed brown sugar
Garnish
- Minced chives, optional
Instructions
- Prepare the slow cooker mixture: In a 4-quart slow cooker, combine the whole-berry cranberry sauce, rinsed and well drained sauerkraut, chili sauce, and packed brown sugar. Stir well to blend all ingredients evenly.
- Add meatballs: Gently stir in the thawed fully cooked meatballs, ensuring they are fully coated with the sauce mixture.
- Cook: Cover the slow cooker and cook on low heat setting for 4 to 5 hours, or until the meatballs are heated through and flavors have melded together.
- Serve: If desired, sprinkle with minced chives before serving to add a fresh, mild onion flavor and a touch of color.
Notes
- Cranberry sauerkraut meatballs are a perfect fall dish that showcases seasonal ingredients combined for a tasty sweet and tangy flavor.
- This recipe is incredibly easy to make with minimal prep and the convenience of using fully cooked frozen meatballs.
- Allow the slow cooker to do the work, tenderizing the meatballs and blending the flavors perfectly over several hours.
- For a spicier kick, try adding a few dashes of hot sauce to the chili sauce mixture before cooking.
- Serve warm as an appetizer for parties or as a main dish alongside rice or mashed potatoes.
Nutrition
- Serving Size: 3 meatballs (approx. 85g)
- Calories: 76
- Sugar: 6g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 6mg
