Sauerkraut Meatballs

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Some of you may think.... sauerkraut?  cranberry sauce?  meatballs? and chili sauce??  Ummm - I don't think so.  Trust me when I tell you these are golden.  I made them a long time ago as an appetizer for some reason or another and ended up with some leftover.  Even though my kids tend not to be picky eaters, Hogan likes to try whining about trying new things.  House rules in our home is you have to eat at least 2 bites.  Well he loves meatballs so that wasn't a problem - it was the 'white stringy stuff' that he didn't want to eat, but the kid ended up devouring the 1 meatball I gave to him asked for 2nds, and 3rds and even ate the sauerkraut.  I made these today for a family weekend away!!  Try these next time you need a great appetizer and share the recipe!!  It's so simple!!

Sauerkraut Meatballs

Ingredients:
1 96-ounce package frozen italian meatballs (Sam's Club has them)
1 32-ounce jar sauerkraut
1 14-ounce can cranberry sauce (not jellied)
1 12-ounce jar chili sauce
1 12-ounce bottle water (use chili sauce bottle)
1 cup brown sugar

Instructions:
Mix all into a 6 to 7 quart crockpot and set on low for about 5 to 6 hours if you put the meatballs in frozen (which I always do).  If you thaw the meatballs obviously the time would be less - probably 2 to 3 hours.

ENJOY!!!!