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Bavarian Style Meatballs

Bavarian Style Meatballs

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teri denlinger

These are very good, and very easy; the meatballs are made in cooked in a slow cooker. I sometimes like to add a can of chunk pineapple when I make them, and then I substitute pineapple juice for the water.

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 76.7g
  • 25%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1954 mg
  • 78%

Based on a 2,000 calorie diet


  1. In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
  2. Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.
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I have been making this recipe for years and someone ALWAYS asks me for it when I take them somewhere, during the holidays I keep the ingredients on hand in case a sudden party comes up. One thing I do is cook the meatballs in the oven before putting them in the slow cooker, the are a lot less spongy and watery that way.


Perfect as an appetizer for holiday parties. Most people are surprised by the delicious combination of cranberry sauce and sauerkraut. Definitely use WHOLE BERRY cranberry sauce. I usually reduce sugar to 1/2 cup, and use only 14 oz. of drained sauerkraut. Works equally well with beef, turkey or pork meatballs. Can be made ahead and frozen.


We did not like this recipe-we doubled the amount of meatballs called for and still had too much of the mixture. On top of that, we did not enjoy the flavor at all and it sort of smelled weird while cooking-will never make this again.