Cranberry Sauce Meatballs
Easy cocktail meatballs that will wow your guests. Just set it and forget it in your slow cooker and they'll disappear way before the night ends.
Servings: 20 appetizers
Calories: 185kcal
Equipment
Ingredients
- 12 ounces chili sauce (12 oz)
- 1 cup light brown sugar
- 1 can whole berry cranberry sauce (14 oz)
- 1 ½ - 2 cups sauerkraut (about 1 14-oz can)
- 1 bag frozen meatballs (about 20-25 ounces)
Instructions
- Combine all ingredients but meatballs in the slow cooker. Mix well.
- Add meatballs and stir to coat.
- Cook on low for 4 hours.
- Serve them right from the slow cooker, in a chafing dish, or place them on a plate with toothpicks.
Notes
STORE/FREEZE/REHEAT
Storing: Store cooled meatballs in an airtight container in the refrigerator. They will last up to 4 days.
Freezing: Store cooled meatballs in a freezer-safe container or freezer bag. They will last up to 3 months. Thaw them in the fridge overnight.
Reheating: Microwave them in a microwave-safe dish in 1-minute increments until heated through, stirring after each increment. Add a little water if needed.
Nutrition
Calories: 185kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 322mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 129IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
