The original version of this recipe was in the Taste of Home magazine, where where it was cooked as an appetizer.
The Chef made a smaller version for us, and served the meatballs as a meal, over sticky rice. The meal was quick and easy to make, and the flavor was wonderful, even though I wasn’t sure that I’d like the sauerkraut.
The original recipe had brown sugar, but that would have made the dish way too sweet for our taste. It was a good way to use up some leftover cranberry sauce, and the chili sauce gave it a little zip.
We used meatballs from Costco, and they worked well with the sauce.
Meatballs With Cranberry Sauerkraut Sauce
- 1/4 can (14 ounces) whole-berry cranberry sauce
- 1/4 can (14 ounces) sauerkraut, rinsed and well drained
- 6 ounces chili sauce
- 1 package (8 – 10 ounces) frozen fully cooked Italian meatballs
- Sticky rice for 2
- In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, and chili sauce.
- Stir in the frozen meatballs.
- Cover and cook high for 1/2 to 3/4 hours
- Reduce heat to low, and cook for 3 to 4 hours, until heated through.
- Prepare sticky rice according to package instructions
- Serve in bowl with meatballs and sauce on top of the cooked rice