Flavorful Sauerkraut Meatballs

I never tried sauerkraut meatballs until my mother-in-law served them at a family dinner. Growing up, meatballs meant Italian-style with marinara sauce, and sauerkraut was just that tangy stuff that came on hot dogs at baseball games.

But these meatballs changed everything I thought I knew about both foods. They’re simple to make, but the way the sauerkraut’s tanginess works with the meat is something special. Now they’re a regular at our house, and even my kids, who usually wrinkle their noses at anything cabbage-related, ask for seconds.

What Kind of Meatballs Should I Use?

While this recipe calls for frozen meatballs, you’ve got several options to work with. Store-bought frozen meatballs come in different varieties – beef, turkey, or even a beef and pork blend – and any of these will work well in this recipe. If you’re grabbing them from the freezer section, look for ones labeled “homestyle” rather than “Italian-style” since those usually contain herbs that might clash with the sauerkraut and cranberry flavors. For the best results, make sure you’re using fully-cooked meatballs (most frozen ones are), and thaw them completely before adding them to your recipe. If you’re feeling ambitious, you can certainly use homemade meatballs instead – just be sure to cook them completely before adding them to the sauce mixture.

Options for Substitutions

This recipe is pretty adaptable and here are some handy swaps you can try:

• Cranberry sauce: If you’re out of whole-berry cranberry sauce, you can use jellied cranberry sauce or even lingonberry jam. In a pinch, you could also use grape jelly mixed with a tablespoon of lemon juice for tartness.
• Sauerkraut: While sauerkraut gives this dish its signature taste, you could use kimchi (chopped finely) for a different twist. Just remember to rinse and drain it well like you would with sauerkraut.
• Chili sauce: No chili sauce? Mix ketchup with a dash of hot sauce and a sprinkle of chili powder. Or use cocktail sauce if you have it – it’ll give a similar tangy kick.
• Brown sugar: Regular white sugar works too – just add a tablespoon of molasses if you have it. Honey or maple syrup can also work, but start with half the amount and adjust to taste.
• Frozen meatballs: While pre-made meatballs are super convenient, you can use homemade ones too. Turkey or chicken meatballs work great as alternatives to beef.
• Chives: Green onions, parsley, or even dill make good substitutes for the garnish. Or skip it altogether – it won’t affect the main flavor of the dish.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing sauerkraut meatballs is not rinsing and draining the sauerkraut properly, which can make your sauce too sour and watery – take the extra minute to rinse it thoroughly and squeeze out all excess moisture.

Another common error is dumping all ingredients in at once, instead of first combining the sauce ingredients (cranberry sauce, chili sauce, and brown sugar) until smooth, then adding the well-drained sauerkraut and meatballs.

To prevent your meatballs from breaking apart, avoid aggressive stirring once they’re in the pot – instead, gently fold them into the sauce mixture, and if using a slow cooker, resist the urge to lift the lid frequently as this releases essential heat and extends cooking time.

For the best flavor development, let the dish simmer for at least 20-30 minutes before serving, allowing the meatballs to absorb the sweet and tangy sauce while ensuring they’re heated through completely.

What to Serve With Sauerkraut Meatballs?

These tangy-sweet meatballs are perfect for serving over a bed of fluffy mashed potatoes, which help soak up all that tasty sauce. If you’re looking to keep things simple, you can serve them with some warm egg noodles or steamed rice. For a complete meal, add a side of roasted vegetables like carrots and Brussels sprouts – they complement the sweet and sour flavors of the meatballs really well. Since this dish has German-inspired flavors, you might also want to include some warm, crusty rye bread on the side for mopping up the sauce.

Storage Instructions

Keep Fresh: These tasty sauerkraut meatballs will stay good in the fridge for up to 4 days when stored in an airtight container. The sauce actually gets even better after a day or two as the flavors continue to meld together!

Freeze: Good news – these meatballs freeze really well! Let them cool completely, then pop them into a freezer-safe container with their sauce. They’ll keep for up to 3 months. I like to freeze them in portion-sized containers for easy meals later.

Warm Up: When you’re ready to enjoy your leftover meatballs, warm them up in a covered saucepan over medium-low heat, stirring occasionally. You can also use the microwave – just heat them in 30-second intervals, stirring between each, until they’re heated through. If the sauce seems a bit thick, add a splash of water while reheating.

Preparation Time	10-15 minutes
Cooking Time	240-300 minutes
Total Time	250-315 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1800
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 220-250 g

Ingredients

• 3/4 cup brown sugar
• minced chives (for garnish)
• 1 package cooked meatballs (thawed)
• 1 can sauerkraut (rinsed and thoroughly drained)
• 1 can chili sauce (I prefer Heinz Chili Sauce)
• 1 can cranberry sauce

Step 1: Prepare the Slow Cooker Mixture

Start by getting your 4-quart slow cooker ready.

Into the slow cooker, add the cranberry sauce, sauerkraut, chili sauce, and brown sugar.

Mix these ingredients together until they are well combined, forming a flavorful sauce.

Step 2: Add the Meatballs

Once the sauce is well mixed, gently stir in the meatballs.

Ensure that the meatballs are evenly coated with the sauce for optimal flavor infusion.

Step 3: Cook

Place the lid on the slow cooker and set it to cook on the low setting.

Allow the mixture to cook for 4-5 hours.

This slow-cooking process will ensure the meatballs absorb all the delicious flavors of the sauce.

Step 4: Serve

Once the meatballs are heated through and the flavors are well melded, they are ready to be served.

If desired, sprinkle some chopped chives over the top for a fresh garnish and added flavor.

Enjoy your savory and sweet meatball dish!