Prep Time:
5 mins
Cook Time:
4 hrs
Total Time:
4 hrs 5 mins
Servings:
8
Ingredients
Directions
Mix sauerkraut, cranberry sauce, chili sauce, water, and brown sugar together in a mixing bowl until well combined.
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.
Cook’s Note
Sometimes I substitute pineapple juice for water and add a can of pineapple chunks.
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 (per serving)
| 387 | Calories |
| 15g | Fat |
| 56g | Carbs |
| 9g | Protein |
