Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
To make the meatballs start by mixing the dry ingredients together in a small bowl; set aside.
Drain the liquid from Frank's Kraut then place 1 cup in a food processor and blend until it's minced. Repeat with garlic and onion; set aside.
In a large bowl, combine ground beef with dry ingredients. Add in sauerkraut, onion and garlic. Add in 2 eggs and 1 tablespoon soy sauce. Mix everything well.
Heat a large skillet set over low heat ( about a 2-3 heat level ). Add in 1 1/2 tablespoons coconut or canola oil. Use a cookie scoop to make the meatballs. I used a 1 1/2 tablespoon scoop for each ball. Carefully brown meatballs in batches, turning once.
Place meatballs on baking sheet and bake for 25 minutes.
In a slow cooker, combine sauce ingredients. Make a slurry with the cornstarch and cold water. Add it to the slow cooker. Heat on low and whisk ingredients together.
Once meatballs are done cooking, carefully add them to the slow cooker and toss together. Cook until meatballs are saucy, about 20 minutes on low.