German Meatballs With Sauerkraut Recipes

GERMAN MEATBALLS

Steps:

• In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

PORK BALLS AND SAUERKRAUT

Steps:

• In a large bowl, combine the pork, onion, rice, egg, salt and ground black pepper. Mix well and form into 2 inch balls.
• For stove: Place one jar of the sauerkraut in a large pot over medium low heat. Then add the pork balls and cover with the other jar of sauerkraut. Simmer over medium low heat for 1 to 1 1/2 hours.
• For slow cooker: Place one jar of sauerkraut in the bottom of the slow cooker. Add the pork balls and top with the other jar of sauerkraut. Cook on low setting for 8 to 10 hours.

MEATBALLS WITH SAUERKRAUT

Steps:

• ---------Formeatballs---------.
• Combine all ingredients in a large bowl, mix well.
• Make meatballs small, place in a roasting pan or 13X9 casserole dish.
• ------ForSauce----------.
• Combine sauce ingredients in a large bowl.
• Pour over meatballs.
• Bake at 350, uncovered for 2 hours.
• When I make these ahead of time, I reheat in a crockpot on high for 4 hours, but make extra sauce to keep them moist and delicious.

GERMAN MEATBALLS AND SAUERKRAUT

Steps:

• In mixing bowl combine ground beef, pork, bread crumbs, onion, parsley, salt, pepper, Worcestershire sauce, egg and milk. Mix well and form into 2-inch Balls. Heat oil in large skillet and brown meatballs. Remove meatballs and drain fat from skillet. Spoon undrained sauerkraut into skillet and top with meatballs. Cover and simmer 15-20 minutes without stirring until meat is cooked completely. Add water or broth if needed during cooking so it doesn't become too dry. (If making meatballs a day ahead, brown and cook them through; drain and store covered in refrigerator.) Yield: 5-6 servings.

GERMAN MEATBALLS WITH SAUERKRAUT

Steps:

• Soak the white bread for a couple of minutes in cold water.
• Mix: Chop the onions very finely and grate the garlic. Mix the ground meat with the chopped onions and the garlic. Squeeze the soaked bread and add it to the mixture. Add the parsley, sweet paprika powder, the lightly beaten egg, salt, and pepper. Mix well.
• Form small meatballs about the size of a walnut, and set them aside.
• Combine: Place the sauerkraut in a larger pot with the tomato paste, bay leaves, and sugar. Add enough water to almost cover the sauerkraut. Bring to a boil. Turn the heat down and add the meatballs.
• Simmer: Cover the pot tightly and simmer everything for about 20 minutes or until the meatballs are cooked through, stirring from time to time and taking care not to break the meatballs. Add a little more water if you feel that too much of it has evaporated. I added about ½ cup more during the cooking time but not all at once. At the end of the cooking time, at least half of the water should have cooked away.
• Add the crème fraiche, smetana, or sour cream. Stir carefully. Adjust the taste with salt and pepper. Serve immediately or reheat the stew.

GERMAN MEATBALLS (FRIKADELLEN)

Steps:

• Add the ground meat, diced onion, cracked egg, breadcrumbs, mustard, paprika, salt, and pepper to a bowl.
• Mix everything together for a few minutes with your clean hands until the ingredients are thoroughly mixed and stay together when you form a rough ball in your hand. The consistency is important to stop the meatballs from falling apart later. If the mixture feels too wet/sticky, add a few more breadcrumbs.
• Form approximately 8 meatballs that are slightly smaller than the size of your palm. Slightly flatten off the top and the bottom of the meatball so that they are not a fully rounded ball. Make sure that the meatballs are roughly the same size so that they'll be done frying at the same time.
• Heat approximately 1-2 tablespoons of butter (depending on your pan size) in a large frying pan. Once the butter is melted and hot, add (some) of the meatballs and fry them on medium-low heat for approximately 7-10 minutes until the bottom is browned.
• Then flip the meatballs over and fry them from the other side. Remove them from the heat once the meatballs are fully cooked through.
• These meatballs can be served with many different side dishes. Classic choices are potato and pasta salad, mashed potatoes with gravy, fried potatoes, or a simple slice of bread and mustard.

GERMAN MEATBALLS WITH SAUERKRAUT

Steps:

• 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.

ONE POT GERMAN MEATBALLS & POTATOES

Steps:

• Add 1 tbsp olive oil to a large pot or dutch oven, cook the diced onions & garlic 3-5 minutes.
• In a large bowl, combine the cooked onions and garlic, ground beef, ground pork, breadcrumbs, eggs, 1 tsp salt, 1 tsp black pepper, paprika and oregano.
• Use your hands to roll the mixture into approximately 24 golf ball sized meatballs.
• In the same pot you cooked the diced onions, add an additional tablespoon of olive oil, bring to medium-high heat and place the meatballs in the pot, brown on all sides, 3-5 minutes.
• Remove the meatballs from the pot and set aside.
• Keep the pot over medium-high heat.
• Add flour to the pot with the drippings from the meatballs.
• Scrape up all of the meatball drippings and combine with the flour.
• Stir in the beef broth and bring to a boil.
• Add the remaining ½ tsp kosher salt and ½ tsp black pepper.
• Add the capers, lemon juice, lemon zest and bay leaf.
• Stir to combine, then add the meatballs back into the pot with the potatoes.
• Cover, reduce heat to medium low and simmer for 45 minutes, or until potatoes are fork tender. Before serving, add the sour cream to the pot and stir into the sauce.
• Optionally top with fresh chopped parsley when serving.

VEGAN GERMAN MEATBALLS & CABBAGE WITH CREAMY MUSTARD SAUCE

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Place the oats and sunflower seeds into the bowl of a food processor fitted with an s-blade, then blend them to a powder.
• Break the tofu into a few large chunks and add it to the food processor, along with the onion, garlic, soy sauce, maple syrup, Worcestershire sauce, vinegar, liquid smoke, sweet paprika, smoked paprika, and marjoram.
• Pulse the food processor until the ingredients are finely chopped and well mixed. Do not overblend the mixture.
• Taste-test the mixture and season it with salt and pepper to taste. Adjust any other seasonings to your liking.
• Roll the tofu mixture into 1-inch balls (you should get about 20 of them) and arrange them on the baking sheet and brush them with olive oil.
• Bake the meatballs for about 25 minutes, flipping halfway through. They are finished baking when they're lightly browned.
• While the meatballs bake, melt the butter in a large skillet over medium heat.
• Add the onion and cook it for about 5 minutes, stirring occasionally, until it's soft and just beginning to brown.
• Add the cabbage to the skillet. Continue cooking and stirring for about 5 minutes more, until the cabbage begins to soften up.
• Clear a spot near the center of the skillet and add the garlic. Cook it for about 1 minute, until very fragrant, then stir the garlic into the cabbage mixture.
• Sprinkle the flour into the skillet and stir to coat the cabbage with the flour. Continue cooking and stirring the cabbage for about 2 minutes.
• Add the coconut milk and broth, a bit at a time, stirring well between each addition. Then stir in the mustard.
• Bring the liquid up to a simmer and cook everything for about 10 minutes, or until the sauce thickens and the cabbage is tender. Stir the mixture occasionally as it simmers.
• Stir in the sauerkraut and remove the skillet from the heat.
• Tastes-test the cabbage and season it with salt and pepper to taste.
• Divide the cabbage onto plates and top it with the meatballs. Sprinkle with chives and serve.

CROCK-POT MEATBALL RECIPE

Steps:

• Add 1/3 of barbecue sauce to the bottom of your crock pot.
• Add half of the meatballs and half of the sauerkraut
• Add another 1/3 of barbecue sauce on top of the meatball/sauerkraut mixture.
• Repeat.
• Place on high for 2 hours and reduce to low for an additional hour. Stir occasionally.
• Serve once meatballs have heated through.