Cran­berry Sauer­kraut Meat­balls

I tried these meat­balls at a birth­day party for a friend, and now I make them all the time. Su­per easy to pre­pare, they are per­fect for a potluck or a Sun­day af­ter­noon foot­ball game.

Simple & Delicious - - ON THE MENU - —Lisa Castelli, Pleas­ant Prairie, WI

Prep: 15 min. • Cook: 4 hours Makes: about 5 dozen

1 can (14 oz.) whole-berry cran­berry sauce 1 can (14 oz.) sauer­kraut, rinsed and well drained

1 bot­tle (12 oz.) chili sauce 3/4 cup packed brown sugar 1 pkg. (32 oz.) frozen fully cooked homestyle meat­balls, thawed Minced chives, op­tional

In a 4-qt. slow cooker, com­bine the cran­berry sauce, sauer­kraut, chili sauce and brown sugar. Stir in meat­balls. Cover and cook on low for 4-5 hours or un­til heated through. If de­sired, top with chives to serve.

1 MEAT­BALL WITH ABOUT 1 TBSP. SAUCE 76 cal., 4g fat (2g sat. fat), 6mg chol., 250mg sod., 8g carb. (6g sug­ars, 0 fiber), 2g pro.

Cran­berry Sauer­kraut Meat­balls

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.