German Meatballs with Sauerkraut Recipe
Overview
Discover the hearty flavors of Germany with our delightful German Meatballs with Sauerkraut recipe! Originating from the beloved A Taste of Country cookbook, this dish brings together tender meatballs infused with savory spices and paired perfectly with tangy sauerkraut. It’s a comforting meal that’s ideal for chilly evenings or anytime you crave a taste of European cuisine.
- Preparation Time: 1 hour 30 minutes (includes chilling time)
- Cooking Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Serves: 6
- Calories: 436.6 per serving
Ingredients
- 1 1/4 lbs lean ground beef
- 1/2 lb ground pork
- 1/2 cup finely chopped onion
- 3/4 cup breadcrumbs
- 3 tbsp chopped fresh parsley
- 1 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 tsp garlic granules
- 1 tbsp Worcestershire sauce
- 1 egg
- 2 tbsp milk
- 1/2 tbsp extra virgin olive oil
- 2-3 cups sauerkraut (drained)
- 1/4 cup water or white wine (optional)
- Chopped parsley, for garnish
- Buttered boiled potatoes, to serve
Instructions
-
Prepare the Meatballs:
In a large mixing bowl, combine the ground beef, ground pork, chopped onion, breadcrumbs, parsley, salt, pepper, garlic granules, Worcestershire sauce, egg, and milk. Mix thoroughly until well combined. -
-
Shape and Chill:
Shape the mixture into meatballs about 1½ to 2 inches in diameter. Place them on a tray or plate and chill in the refrigerator until they are firm, about 30 minutes to 1 hour. -
Brown the Meatballs:
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides until they are evenly golden brown. Remove the meatballs from the skillet and set aside, leaving the browned bits in the pan. -
Prepare the Sauerkraut:
Add the drained sauerkraut to the skillet with any juices from the package. Arrange the browned meatballs on top of the sauerkraut. -
Simmer:
Cover the skillet and reduce the heat to low. Allow the meatballs and sauerkraut to simmer gently for 15-20 minutes, or until the meatballs are cooked through. -
Moisten if Needed:
During cooking, if the sauerkraut becomes too dry, add water or white wine to keep it moist. -
Garnish and Serve:
Once the meatballs are cooked through and the sauerkraut is tender, sprinkle the dish with chopped parsley for a fresh garnish. Serve hot, accompanied by buttered boiled potatoes for a traditional German meal experience.
Enjoy!
Indulge in the comforting flavors of our German Meatballs with Sauerkraut recipe. It’s a perfect choice for a cozy family dinner or to impress guests with authentic European cuisine. Prost! 🍻
