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
- 1 (8 ounce) can sauerkraut
- 1 envelope onion and mushroom soup mix
- 2 eggs, beaten
- 1⁄4 cup water
- 2 lbs ground beef
- 3 tablespoons salad oil
- 2 tablespoons flour
- 1⁄2 teaspoon sugar
- 1 teaspoon salt
- 1 dash pepper
- 1⁄2 cup water
- 1⁄4 cup ketchup
- 2 tablespoons vinegar
- 1⁄2 cup light cream
Directions See How It's Made
- Drain and finely chop sauerkraut.
- Combine with soup mix, eggs and liquid; let stand about 10 minutes.
- Add beef; mix well.
- Shape mixture into 36-42 meatballs.
- Heat oil in large skillet.
- Add half meatballs and brown on all sides.
- Remove and keep warm.
- Repeat with remaining meatballs.
- Into fat remaining in skillet, stir flour, sugar, salt, pepper, water, ketchup and vinegar.
- Stir and heat until sauce is thickened.
- Add cream, return meatballs to pan and heat through.
- Good served with egg noodles.