Moist-Homemade meatballs slow-cooked in a tangy cranberry-sauerkraut sauce.
Preheat oven to 350. Combine ground beef and pork in a large mixing bowl. Beat eggs and add to the meat mixture. Add in breadcrumbs and seasonings. Mix until all is combined. Use a two-tablespoon cookie scoop to create meatballs. Place each on a cookie sheet lined with parchment paper. Bake for 30 minutes. Remove meatballs from the oven and add to a 4-quart slow cooker. Combine cranberry sauce, sauerkraut, brown sugar, and chili sauce. Mix well. Pour over the meatballs. Cook on low in a slow cooker for 2-4 hours. Serve immediately. Makes 28-30 meatballs