Polish Smoked Meatballs With Savory Kraut
photo by PalatablePastime
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Meatballs
- 453.59 g bulk fresh Polish sausage (or remove from casings)
- 29.58 ml apple cider vinegar
- 4.92 ml Worcestershire sauce
- 4.92 ml brown Sugar Twin
- 2.46 ml allspice
- 2.46 ml ground ginger
- 1 egg
- 14.79 ml oat flour or 14.79 ml soy flour
-
Sauerkraut
- 29.58 ml oil
- 907.18 g sauerkraut (no sugar added)
- 1 onion, chopped
- 2 stalk celery, chopped
- 14.79 ml juniper berries
- 4.92 ml salt
- 2.46 ml pepper
- 236.59 ml low-carb apple juice (or water)
- 236.59 ml water
directions
- Combine meatball ingredients until smooth, then chill.
- Saute the onion, celery and juniper berries in the oil until tender. Stir in the kraut, salt, pepper, apple juice, and water. Bring mixture to a boil, then reduce heat, cover and simmer for 60-90 minutes or until most all of the liquid has cooked away. Keep warm.
- Form meat mixture into meatballs, using wet hands. Grill meatballs (you can place on soaked skewers if you like)(I like grilling them on an oiled fine-mesh grate) over hot coals or broil or bake until cooked through. Serve meatballs with kraut.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
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