Tangy Meatballs

READY IN: 40mins
Recipe by Leta

A different twist in meatballs.

Top Review by Lorac

A delicious unique flavor combination. Beef meatballs made with chopped sauerkraut and browned in a skillet. A lightly tart tomato cream sauce, flavored with browned bits of beef and sauerkraut is the perfect complement for the meatballs. I made half the meat recipe into dinner size meatballs but didn't halve the sauce because it seemed a bit skimpy. The only ingredient I changed was to use heavy instead of light cream because it's uneffected by acids or high heat. I needed to add an additional cup of water to make a creamy sauce from a rather thick paste. The flavor was not affected by the dilution. I plan to make this again not only as a main dish but also as an appetizer, buffet dish or potluck dish, because I know this will be a sensation! Thanks, Leta

Ingredients Nutrition

Directions

  1. Drain and finely chop sauerkraut.
  2. Combine with soup mix, eggs and liquid; let stand about 10 minutes.
  3. Add beef; mix well.
  4. Shape mixture into 36-42 meatballs.
  5. Heat oil in large skillet.
  6. Add half meatballs and brown on all sides.
  7. Remove and keep warm.
  8. Repeat with remaining meatballs.
  9. Into fat remaining in skillet, stir flour, sugar, salt, pepper, water, ketchup and vinegar.
  10. Stir and heat until sauce is thickened.
  11. Add cream, return meatballs to pan and heat through.
  12. Good served with egg noodles.

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