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.
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
- Substitute homemade cranberry sauce for canned for a fresher flavor.
- Use low-sugar chili sauce if you prefer a less sweet version.
- Swap cocktail sausages for turkey or vegetarian meatballs for a lighter option.
- Make ahead and reheat before serving, the flavors intensify overnight.
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
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