Handwritten recipe for Cranberry Sauerkraut Meatballs
by: salvagedrecipes

Sweet & Tangy Cranberry Sauerkraut Meatballs

Cranberry Sauerkraut Meatballs
A classic vintage recipe for sweet and tangy cocktail meatballs or sausages baked in a flavorful sauce of sauerkraut, chili sauce, cranberry sauce, and sugar. Popular at holiday gatherings and potlucks, this dish is known for its irresistible balance of savory, sweet, and tart flavors. The sauerkraut provides tanginess, the cranberry sauce adds a fruity sweetness, and the chili sauce contributes a mild kick. Perfect for entertaining, these meatballs or mini sausages are baked until tender and infused with bold flavors that make them an instant crowd favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 30 meatballs
Calories 168 kcal

Ingredients
  

  • 1 lb sauerkraut (1 can, drained well)
  • 12 oz chili sauce
  • ½ cup water
  • 1 ½ cups sugar
  • 1 cup whole cranberry sauce
  • 30 meatballs ( or cocktail sausages)

Instructions
 

Step 1: Prepare the Sauce

  • In a large bowl, combine the chili sauce, water, sugar, and cranberry sauce.
  • Mix well until smooth and evenly combined.

Step 2: Layer Ingredients

  • Place the drained sauerkraut in a large baking dish.
  • Arrange meatballs or cocktail sausages on top of the sauerkraut.

Step 3: Add the Sauce

  • Pour the prepared sauce evenly over the meatballs or sausages.

Step 4: Bake

  • Cover the dish with foil and bake at 350°F (175°C) for 1 hour.
  • Remove foil during the last 10 minutes for a slightly caramelized top, if desired.

Tips

  • Use homemade or frozen fully cooked meatballs for convenience.
  • Rinse sauerkraut lightly if you prefer a milder, less sour flavor.
  • Substitute brown sugar with honey for a deeper caramel note.
  • Add sliced kielbasa or smoked sausage in place of meatballs for variation.
  • Stir in a spoonful of Dijon mustard to the sauce for gentle heat.
  • Include diced onion or apple in the kraut layer for extra sweetness and texture.
  • Make ahead: assemble the casserole, refrigerate overnight, and bake the next day.
  • Serve over mashed potatoes, rice, or buttered noodles to catch the sweet-tangy sauce.
  • Use low-sodium chili sauce and rinse the kraut if you want to reduce saltiness.
  • Freeze leftovers in portions for easy future meals.

Nutrition

Calories: 168kcalCarbohydrates: 28gProtein: 7gFat: 4gSaturated Fat: 1.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gCholesterol: 25mgSodium: 430mgPotassium: 170mgFiber: 1gSugar: 18gVitamin A: 60IUVitamin C: 7mgCalcium: 20mgIron: 1mg
Keyword casserole, cranberry, family recipe, meatballs, potluck, sauerkraut, sweet and savory, vintage
Tried this recipe?Let us know how it was!