Sue'S Sweet And Sour Meatballs
Sweet and tangy meatballs with a flavorful sauce of sauerkraut, cranberry, and chili sauce, perfect for parties or family dinners with a comforting, savory-sour taste.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine drained sauerkraut, chili sauce, jellied cranberry sauce, water, and brown sugar. Mix thoroughly.
- Place frozen meatballs in the bottom of a 13 x 13-inch casserole dish.
- Pour the sauce mixture over the meatballs, ensuring they are well covered.
- Bake in the preheated oven for 1 hour or until heated through.
Tips & Substitutions
For a sweeter sauce, consider adding more brown sugar or using a fruit-based sauce like Muscadine Jelly instead of jellied cranberry sauce. If you're short on time, pre-cooked meatballs can significantly reduce cooking time. You can also substitute sauerkraut with shredded cabbage for a milder flavor. Always taste the sauce before baking to adjust sweetness or acidity.
Serving Suggestions
Serve these sweet and sour meatballs over a bed of rice or alongside mashed potatoes for a hearty meal. They pair well with a fresh green salad or roasted vegetables for a balanced plate. For a fun twist, try serving them as appetizers with toothpicks for a party, or alongside Aunt Ease'S Tomato Relish for a zesty kick.
Storage & Reheating
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish in the microwave for about 2-3 minutes or until heated through. You can also reheat them in the oven at 350°F (175°C) for 15-20 minutes, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Sue'S Sweet And Sour Meatballs contains roughly 366 calories, with 7g protein, 65g carbohydrates, and 10g fat. It is an excellent source of vitamin C (42% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 485mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs, but you may need to adjust the cooking time. Fresh meatballs typically require a shorter baking time, around 30-40 minutes, until they are cooked through and heated adequately. Ensure they are well-covered with the sauce to maintain moisture.
Is there a vegetarian option for this recipe?
Absolutely! You can substitute meatballs with plant-based alternatives available in stores or make your own using lentils or chickpeas. Just ensure the sauce ingredients are vegan-friendly and you'll have a delicious vegan version of this dish.
What can I serve with these meatballs?
These sweet and sour meatballs are versatile and can be served with a variety of sides. Consider pairing them with steamed broccoli, roasted potatoes, or a simple coleslaw. They also make a great filling for sliders or as part of a hearty buffet spread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).