Cranberry ‘n Kraut Meatballs
1 can (14 ounces) Whole Berry Cranberry Sauce
3/4 cup brown sugar
1 can (14 ounces) sauerkraut, drained and rinsed
1 bottle (12 ounces) Chili Sauce
32 ounces pre-cooked cocktail-size meatballs
Stir together first 4 ingredients. Place frozen meatballs in a slow cooker. Pour sauce over the top. Cook on low for about 3 to 4 hours. Serve with toothpicks as an appetizer.
These are also great over mashed potatoes for dinner. Sometimes instead of the cocktail meatballs I use the larger size meatballs instead.