Tuesday, February 5, 2013

Sweet and Sour Meatballs

Traveling by car for 4 hours, then golfing for 4 days with the "guys" meant I had to send something easy for my husband to take to the college reunion golf tournament. This recipe from page 165 of Tastes & Treasures cookbook was perfect with a Crockpot to the rescue.

Note: the photo of the empty crockpot was taken after all the meatballs were consumed. Apparently they were a big hit.


2 cups undrained sauerkraut
1 16oz can whole cranberry sauce
1¼ cups chili sauce
1¼ cups water
1 cup packed brown sugar
3 pounds frozen cooked meatballs

Allow meatballs to defrost in refrigerator overnight.
Combine sauerkraut, cranberry sauce, chili sauce, water and brown sugar in a slow cooker and mix well.
Add the meatballs and cook on low for 2-3 hours or longer.