German Meatballs with Sauerkraut
"The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 1⁄4 lbs lean ground beef
- 1⁄2 lb ground pork
- 1⁄2 cup finely chopped onion
- 3⁄4 cup fine dry breadcrumb
- 3 tablespoons finely chopped parsley
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon fresh ground black pepper (more to taste)
- 1 teaspoon garlic granules
- 2 teaspoons Worcestershire sauce
- 1 egg, beaten
- 1⁄2 cup milk
- 2 -3 tablespoons extra virgin olive oil
- 1 (32 ounce) jar sauerkraut, undrained,not canned if avoidable
- water or white wine, as needed
- additional chopped parsley (to garnish) (optional)
- hot buttered boiled potato, as accompaniment
directions
- In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
- Shape into 1½" to 2" meatballs, and chill until set.
- Heat the oil in a large skillet, and brown the meatballs on all sides.
- Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
- Add sauerkraut and juice to skillet, and top with meatballs.
- Cover and simmer for 15-20 minutes or until meatballs are done.
- Add water or wine if necessary to keep sauerkraut moist.
- Sprinkle with parsley for garnish.
- Serve with buttered boiled potatoes.
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Reviews
-
This was wonderful. I never had sauerkraut and meatballs together before but they complimented each other perfectly. The only change i made was to use pork sausage in the place of ground pork. Had some lovely chardonnay that I used to keep the kraut juicy. Everyone loved it! -
this was an easy recipe to follow and was absolutely delish.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
