search saves

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
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Toby Jermain
Contributor
@Toby Jermain
Contributor
"The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. mluhr
    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!
    Reply
  2. neeci1213
    this was an easy recipe to follow and was absolutely delish.
    Reply
  3. Toby Jermain
    The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill.
Advertisement