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Sweet and Sour Meatballs III

Sweet and Sour Meatballs III

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Slow cooked sweet and sour meatballs with a twist. These meatballs sound strange, but become addicting. They give new meaning to sweet & sour! Enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet


  1. In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
  2. Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.
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Wow- okay, I'm the child of a chef, have been to the very finest restaurants and am very cautious about making a new recipe for guests without giving it a test drive with the family BUT... this was the hit of my party. Don't be afraid to try it especially with all the ingredients that don't seem like they would be appealing together. ENJOY!


I got this recipe from my mom 40 years ago - served over rice it tastes just like stuffed cabbage! You can substitute a jar of grape jelly for the cranberry sauce, use whole-berry cranberry sauce, etc. My only real change is to use a pinch to 2 tbsp. brown sugar if any - 1/2 cup is way too much because of all the sugar in the cranberry sauce!


I was not to sure about trying this recipe since I hate sauerkraut but I thought I would give it a try. We LOVED it. I took it to a potluck and I brought none home (too bad). We will be using this recipe a lot and it is worth trying.