German Meatballs and SauerkrautPrep: 25 min Cook: 35 min Servings: 6by Salad Foodie405 recipes>
I have never thought to serve meatballs on sauerkraut until I tasted this. Wow, forget about meatballs and spaghetti ~ this is delish! Perfect for anytime, and especially for Octoberfest. To serve several guests, I made the meatballs, cooked them and refrigerated a day ahead. About an hour before serving time, I spooned the sauerkraut into bottom of my vintage Farberware Buffet Server, plopped the meatballs on top, covered and heated til hot and heavenly! Of course you can cut time by using pre-made meatballs, and have this to the table in a flash. Based on a recipe from Homestyle Amish Kitchen Cookbook by Harvest House Publishers 2010.
- 1 pound extra lean ground beef
- 1/2 pound ground pork or pork sausage
- 1/2 cup bread crumbs (rye bread crumbs are ideal)
- 1/2 cup onion finely diced
- 1 to 2 tablespoons fresh parsley, minced fine (or 1 teaspoon dried)
- 1/2 teaspoon salt (optional)
- 1/8 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 egg, beaten
- 1/3 cup milk
- 2 to 3 tablespoons oil for frying
- 1 32-ounce container sauerkraut, undrained
- In mixing bowl combine ground beef, pork, bread crumbs, onion, parsley, salt, pepper, Worcestershire sauce, egg and milk. Mix well and form into 2-inch Balls.
- Heat oil in large skillet and brown meatballs. Remove meatballs and drain fat from skillet.
- Spoon undrained sauerkraut into skillet and top with meatballs. Cover and simmer 15-20 minutes without stirring until meat is cooked completely. Add water or broth if needed during cooking so it doesn’t become too dry.
- (If making meatballs a day ahead, brown and cook them through; drain and store covered in refrigerator.)
- Yield: 5-6 servings.
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