Recipe Details
Ingredients
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27ouncesBavarian-style sauerkraut, undrained
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1(16 ounce) canwhole cranberry sauce
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1(12 ounce) bottletomato-based chili sauce
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1cupwater
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1cuppacked brown sugar
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1(16 ounce) packagefrozen meatballs
Cooking Directions
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Mix sauerkraut, cranberry sauce, chili sauce, water, and brown sugar together in a mixing bowl until well combined.
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Place meatballs into a slow cooker. Pour in sauce and mix until meatballs are coated. Cover and cook on Medium, stirring occasionally, until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 4 hours.
Tips
Sometimes I substitute pineapple juice for the water and add a can of pineapple chunks.
Editor’s Note:
If your slow cooker only has High and Low settings, try 2 to 3 hours on High or 5 to 6 on Low. The most important indicator will be the internal temperature, which needs to be at least 160 degrees F (71 degrees C).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories387 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 7g |
34% |
| Cholesterol 43mg |
14% |
| Sodium 1119mg |
49% |
| Total Carbohydrate 56g |
20% |
| Dietary Fiber 5g |
17% |
| Protein 9g |
18% |
| Vitamin C 15mg |
16% |
| Calcium 80mg |
6% |
| Iron 3mg |
14% |
| Potassium 212mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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