Bavarian Style Meatballs Recipe

I have been using this recipe for many years, and without fail, someone always requests it whenever I bring it to a gathering. During the holidays, I make sure to have the ingredients on hand in case a last-minute party pops up. One of my tricks is to bake the meatballs in the oven before transferring them to the slow cooker. This results in meatballs that are much more flavorful and have a better texture, avoiding them becoming spongy or watery.

I brought the meatballs to my daughter's Girl Guides Potluck and they were a big hit. I used a 1.8 kg bag of Italian meatballs, which equaled exactly 100 meatballs. I followed the baking instructions on the label and added a can of pineapple chunks with the juice. To make the dish more visually appealing, I blended the cranberry sauce with a hand blender so that the whole cranberries looked like little flakes. I used only 1/3 cup of dark brown sugar since that was all I had, and the sauce was still sweet enough. I also skipped the sauerkraut and used a roughly chopped medium onion instead. I did not double the sauce portion of the recipe. Next time, I plan to include sauerkraut since my family doesn't like onions. A tip for anyone bringing a meatball dish to an event is to check that the meatballs do not contain pork, as many people don't eat it nowadays. A few guests asked me if the meatballs had pork in them, and I honestly didn't know.

I've adapted this recipe slightly based on some feedback from others, and it has become a go-to dish for potlucks. Originally shared by an old coworker, who got it from someone else, it's now my signature recipe. I usually use a 32 oz bag of frozen meatballs, thawed overnight if I'm taking it to work to cook or can be used from frozen if time allows. I'm curious to try baking them first to add a crispy texture before adding them to the crockpot. All it takes is dumping the meatballs in the slow cooker with a 12 oz bottle of chili sauce, a can of whole berry cranberry sauce, a 14 oz can of sauerkraut, and 3/4 cup of brown sugar (although 1 cup works well too). Cook on high for about 3 hours, stirring occasionally. The result is an incredibly easy and delicious dish that always gets compliments. There's usually extra sauce and sauerkraut left over, so there's no need to add water or extra sauerkraut.

I halved the recipe and used the entire 11-ounce bag of Armour beef meatballs. Instead of water, I opted for beef stock from an open package in the fridge, which added a rich, "beefy" flavor that balanced out the initial concern about sweetness. The sauerkraut's sourness transformed into a pleasant cooked cabbage taste. Surprisingly, I gladly give this dish 5 stars for its simplicity and delicious flavor. While homemade meatballs might have a superior taste, the convenience of this dish is unparalleled. I found pre-cooking the meatballs unnecessary as they were already cooked, and adding them frozen didn't affect the sauce. This recipe's quick-and-easy appeal is undeniable. Served over noodles with a side of asparagus, it was a hit, and I would definitely make it again.

My uncle has diabetes, so I omitted the brown sugar and substituted it with Splenda to suit our taste, which was roughly around 1/4 cup. Additionally, I opted for ground turkey and handcrafted the meatballs. The end result was outstanding!

I have made this recipe multiple times. I reduced the amount of sugar by half, and the key to achieving a delicious outcome is to cook it on low in a crockpot overnight. Yes, overnight or for 12 hours.

Absolutely loved it! I reduced the amount of sugar by half and still found it perfectly sweet. I also doubled the number of meatballs for extra flavor. Cooked it on high for an hour and then on low for 3 hours. Will definitely be making this again!

This dish was a huge hit at the Octoberfest party I went to! Everyone was asking for the recipe. I made a few modifications, such as adding a couple of tablespoons of Sriracha sauce to balance out the sweetness. I also reduced the amount of brown sugar to half, following recommendations from other reviewers. There was an excess of sauce after the meatballs finished cooking, so instead of serving them in the crockpot, I transferred them to a baking dish. I drizzled some of the leftover sauce over the meatballs, creating the perfect sauce-to-meatball ratio. Next time, I plan to blend all the sauce ingredients together before adding them to the crockpot. I found that the cranberry sauce's consistency made it challenging to incorporate into the other ingredients, resulting in small lumps in the sauce.

I have been making these meatballs for years and they are always a huge hit every time. The only modification I make is that I omit the brown sugar since the cranberry sauce provides enough sweetness. For a large batch of 100 meatballs, I use 1 can of Bavarian sauerkraut, 3 jars of Heinz Chili Sauce, 3 cans of whole cranberry sauce, and about a cup of water. Simply combine all the ingredients in a crockpot and cook on high for at least 4 hours. This is hands down the easiest and most delicious appetizer you can make.

Absolutely adore this recipe! I used a combination of dark brown sugar and light brown sugar, skipped the water, covered it, and baked the sauce in the oven at 350 degrees for a few hours. Added freshly made meatballs and baked them again for around 30 minutes to thicken the sauce a bit more. The result was incredibly delicious!

Super simple! Just 4 hours in the slow cooker - pretty quick. Following the advice of others, I added extra meatballs (almost the whole 32 oz bag... just eyeballed it until it seemed right in the sauce). I also microwaved them for about a minute on a paper towel to reduce some of the grease. Delicious... we enjoyed it over rice. It was quite sweet... next time, I'll experiment with 1/2 cup of brown sugar to begin with, and adjust to taste.

I used extra meatballs in this recipe and reduced the amount of sauce by half, which worked well. I also added red pepper flakes for some heat, but unfortunately, the flavor was unpleasantly sweet. I won't be attempting this dish again.

This dish was both sweet and sour, with a delicious savory flavor. It is perfect served over rice or as an appetizer.

I absolutely adore these! My whole family does too. They are easy to prepare and delicious. They are a great option for potluck dinners too.

Super simple! Just 4 hours in the slow cooker - so quite quick. Following recommendations from others, I added extra meatballs (almost the entire 32 oz bag... I eyeballed it until it seemed right in the sauce). I also microwaved them on a paper towel for about a minute to reduce some of the grease. Really tasty.....we served it over rice. It was a bit too sweet... I'll try using 1/2 cup of brown sugar next time and adjust to taste.

We have tried making this dish twice now. While it shows promise and is definitely intriguing, it always seems to lack that extra something. I believe a key improvement would be to invest the time in crafting homemade meatballs.

Not to my liking. I wouldn't recommend it unless you enjoy the lingering scent of sauerkraut for hours.

No changes were made and I do not plan to make it again.

This recipe was fantastic! I substituted 15 oz of bagged sauerkraut for canned, added an extra 1/3 cup of brown sugar, and served it over rice. My girlfriend rated it a perfect 10 - this recipe is a definite keeper!

My husband and I throw an Oktoberfest party annually, and I rely on this recipe each time. Our guests adore these meatballs, which strike the perfect balance between sweet and tangy. I opt for onions instead of sauerkraut, and it turns out just perfect!