Friday, February 4, 2011

Crockpot Cranberry Sauerkraut Meatballs

This would be a super dish to prepare for Super Bowl! *-*

It's one of those 'tricky' recipes that disguises a flavor...this one being sauerkraut.

It only takes a few simple ingredients and WA-LA!  You'll have a De-Lish dish and it's so easy!


I shared these with a friend recently and she raved and raved, and was amazed to think there was sauerkraut in this recipe. SURPRISE!

Another friend told me the sauerkraut put this meatball dish "OVER THE TOP!"

Still another told me she made them, her daughter loved them, and then was upset because she doesn't LIKE sauerkraut - ha!


CROCKPOT CRANBERRY SAUERKRAUT MEATBALLS

 1 (14 ozs) can whole-berry cranberry sauce
(jellied works fine too)
1 (14 ozs) can sauerkraut, rinsed and drained well
1 (12 ozs) bottle chili sauce
3/4 c. brown sugar
(You could substitute Splenda Brown Sugar if desired...
just remember you use half the amount)
1 ( 2 #) pkg. frozen fully cooked original meatballs, thawed

In 4 - qt. slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 4 - 5 hrs. or until heated through.
Yield: 5 - 1/2 dozen delicious meatballs!!