Now that Thanksgiving has passed yet, there are still some jars of cranberries lingering on the shelves. Now is the perfect time to surprise your family with this delicious meatball dinner! Some may be concerned about the addition of Sauerkraut but trust me, it is fantastic. We like to serve these incredible meatballs over rice. Although, they are also excellent as an appetizer or even as a little meatball slider!!
Start by preheating the oven to 325 degrees. Once it is preheated, bake your meatballs for 30 minutes. This allows the meatballs to cook until slightly crispy, and they will hold up much better when coated with the sauce.
While the meatballs are cooking, it is time to make your sauce. In a large saucepan, pour in your TJs Cranberry Sauce, TJs Sauerkraut with Pickled Persian Cucumbers (drained), TJs Sweet Chili Sauce, and TJs Organic Coconut Sugar. Heat this over medium heat until the sugar is completely dissolved.
When the meatballs are finished cooking, add them to the sauce and stir to combine.
Serve these over rice, with toothpicks as an appetizer, or on little buns with a slice of mozzarella for meatball sliders.
Sweet Heat Cranberry Meatballs
2 packages of TJs Turkey Meatballs (if serving these as appetizers, I recommend using the TJs Party Meatballs instead)
1 jar of TJs Cranberry Sauce
1 bottle TJs Sweet Chili Sauce
1 jar of TJs Sauerkraut with Pickled Persian Cucumbers drained
3/4 cup of T
TJs Organic Coconut Sugar