– Pre-heat grill to 300 or crockpot on low. In a dutch oven combine sauerkraut, cranberry sauce, chili sauce, sugar and rub. Stir to incorporate.
– Place dutch oven on grill and top with pizza screen to hold the meatballs above the pot (so drippings can fall into pot). Smoke, with a small amount of applewood, for 1 hour or until meatballs are cooked.
– Gently place meatballs in sauerkraut mixture and stir to combine. Cover and cook for an additional 2.5hours or until the mixture is thick and the sauerkraut is very soft.
– Serve in a small bowl with a toothpick per meatball. Refill bowl as needed to keep meatballs hot.