Meatballswithsauerkraut Recipes

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MEATBALLS WITH SAUERKRAUT



Meatballs with Sauerkraut image

Make and share this Meatballs with Sauerkraut recipe from Food.com.

Provided by SweetSueAl

Categories     Meat

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs ground beef
3 eggs
1/4 cup breadcrumbs
1 envelope dry onion soup mix (I use lipton)
1 (16 ounce) can sauerkraut
1 cup light brown sugar
1 cup whole berry cranberry sauce
1 (12 ounce) jar chili sauce
1 (12 ounce) jar water

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 WITH SAUERKRAUT



German Meatballs with Sauerkraut image

The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill.

Provided by Toby Jermain

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/4 lbs lean ground beef
1/2 lb ground pork
1/2 cup finely chopped onion
3/4 cup fine dry breadcrumb
3 tablespoons finely chopped parsley
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper (more to taste)
1 teaspoon garlic granules
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup milk
2 -3 tablespoons extra virgin olive oil
1 (32 ounce) jar sauerkraut, undrained,not canned if avoidable
water or white wine, as needed
additional chopped parsley (to garnish) (optional)
hot buttered boiled potato, as accompaniment

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.

Nutrition Facts : Calories 436.6, Fat 24.4, SaturatedFat 8.3, Cholesterol 135.1, Sodium 1863.3, Carbohydrate 19.8, Fiber 4.9, Sugar 4.6, Protein 33.9

GERMAN MEATBALLS WITH SAUERKRAUT



German Meatballs with Sauerkraut image

A hearty stew of German meatballs with sauerkraut, the perfect recipe for cold autumn and winter days.

Provided by Adina

Categories     Stews

Time 50m

Number Of Ingredients 17

Meatballs:
1 lb mixed ground meat (half pork - half beef, 450 g)
1 onion
2 garlic cloves
1 tablespoon chopped parsley
1 large slice white bread (crust removed, about 60 g/ 2.1 oz)
1 egg
1 tablespoon sweet paprika powder
½ - 1 teaspoon fine sea salt (to taste)
black pepper
Stew:
1.6 lb fresh sauerkraut or 1 large can sauerkraut (700 g, Note)
3 bay leaves
3 tablespoons tomato paste
1 tablespoon sugar
3/4 cup crème Fraiche/smetana/sour cream (200 g)
fine sea salt and black pepper

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.

Nutrition Facts : ServingSize 1 /6 of the dish, Calories 434 kcal, Carbohydrate 17 g, Protein 24 g, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 142 mg, Sodium 1306 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 12 g

CRANBERRY SAUERKRAUT MEATBALLS



Cranberry Sauerkraut Meatballs image

I tried these meatballs at a birthday party for a friend, and now I make them all the time. They are super easy to make and perfect for a potluck or a Sunday afternoon football game. -Lisa Castelli, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 4h15m

Yield about 5 dozen.

Number Of Ingredients 6

1 can (14 ounces) whole-berry cranberry sauce
1 can (14 ounces) sauerkraut, rinsed and well drained
1 bottle (12 ounces) chili sauce
3/4 cup packed brown sugar
1 package (32 ounces) frozen fully cooked home-style meatballs, thawed
Minced chives, optional

Steps:

  • In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low until heated through, 4-5 hours. If desired, top with chives to serve.

Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 250mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

BAVARIAN STYLE MEATBALLS



Bavarian Style Meatballs image

These are very good, and very easy; the meatballs are made in cooked in a slow cooker. I sometimes like to add a can of chunk pineapple when I make them, and then I substitute pineapple juice for the water.

Provided by Ter Denlinger

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 4h5m

Yield 7

Number Of Ingredients 6

12 fluid ounces tomato-based chili sauce
1 (16 ounce) can whole cranberry sauce
27 ounces Bavarian-style sauerkraut, undrained
1 cup water
1 cup packed brown sugar
1 (16 ounce) package frozen meatballs

Steps:

  • In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
  • Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 76.7 g, Cholesterol 49.5 mg, Fat 17.1 g, Fiber 6 g, Protein 11.5 g, SaturatedFat 7.7 g, Sodium 1953.5 mg, Sugar 54.2 g

SAUERKRAUT MEATBALLS



Sauerkraut Meatballs image

Make and share this Sauerkraut Meatballs recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons vegetable oil
1 lb potato, scrubbed and sliced
8 ounces red cabbage, cored and coarsely sliced
1/2 cup diced onion
8 ounces lean ground veal
8 ounces ground lean pork
1 cup fresh breadcrumb
1/2 teaspoon grated lemon, rind of
2 tablespoons fresh parsley, chopped
2 tablespoons white wine
Worcestershire sauce, to taste
salt and black pepper, to taste
2 teaspoons all-purpose flour
1 tablespoon fresh lemon juice
1 tablespoon capers, drained

Steps:

  • In 4-quart saucepan over medium-high heat, heat 2 tbsp oil.
  • Add potatoes, cabbage and onion; cook about 5 minutes until crisp-tender, stirring frequently.
  • Add ½ cup water; cover and cook for 10 minutes, stirring occasionally.
  • Meanwhile, in a large bowl, combine veal, pork, breadcrumbs, grated lemon peel, 1 tbsp.
  • of the chopped parsley, salt and pepper; blend everything together with your hands or a wooden spoon.
  • Shape mixture into 1½“ balls.
  • In 12" skillet over medium-high heat, heat 1 tbsp.
  • oil; cook meatballs about 15 minutes, turning frequently until well browned on all sides.
  • Using a slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm.
  • Stir flour into drippings in skillet; add the lemon juice, remaining 1 tbsp.
  • parsley and Worcestershire sauce and capers.
  • Gradually stir in ¾ cup water; increase heat to high.
  • Bring to boil; reduce heat to low; cook 1 minute.
  • To serve, pour mixture over meatball-cabbage mixture in saucepan and toss well.
  • Spoon into serving bowl.

Nutrition Facts : Calories 586.8, Fat 28.9, SaturatedFat 8.2, Cholesterol 109.4, Sodium 372.7, Carbohydrate 47.2, Fiber 5.4, Sugar 5.8, Protein 33

SAUERKRAUT MEATBALL APPETIZERS



Sauerkraut Meatball Appetizers image

My friend Mary, a diehard Packer fan, shared this recipe. It's perfect for tailgate parties, potlucks, or family gatherings. You won't recognize the saurkraut at all. It has a wonderful sweet/sour chunky sauce with just a little kick to it. There are never any leftovers.

Provided by PanNan

Categories     Meat

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground round
1 cup breadcrumbs
1 ounce French onion soup mix, package
3 eggs
1 (14 ounce) can sauerkraut
1 (14 ounce) can whole berry cranberry sauce
1 cup brown sugar
1 (12 ounce) bottle chili sauce (ketchup based, like Heinz, not the Asian chile sauce)
1 1/2 cups water (or use the chili sauce bottle to get all the bits left over)

Steps:

  • Mix first four ingredients and shape into 1 inch meatballs.
  • Place meatballs in a 9 X 13 baking pan.
  • Pour remaining ingredients in a sauce pan.
  • Bring to a boil.
  • Pour sauce over meatballs and bake at 350 F for 1 hour.
  • Test one meatball (I know this is hard- LOL) to make sure it's done.

GRANDMA'S MEATBALLS WITH SAUERKRAUT



Grandma's Meatballs with Sauerkraut image

This is another one of my grandma's Hungarian recipes- I love sauerkraut. And many of her recipes have sauerkraut and rice and pork or beef - all similar but still different in taste. Again this has been tweaked for today's cooking. I hope you enjoy this recipe. This is great served with sourdough or pumpernikel bread. Photo...

Provided by Pat Duran

Categories     Meat Appetizers

Time 1h20m

Number Of Ingredients 13

MEATBALLS:
1 lb lean ground beef
1 large egg
1/2 c raw rice
1 tsp salt, pepper, and garlic or to taste
SAUCE:
2 Tbsp vegetable oil (i used butter)
2 Tbsp flour
1 Tbsp hungarian paprika or to taste
32 oz jar sauerkraut, rinsed and drained
1/2 c diced onion
2 tsp granulated sugar
1/2 c chopped raw, cranberries

Steps:

  • 1. Meatballs: Mix together all ingredients and make into small walnut sized balls;pressing tightly together. Drop into boiling salted water. Cook in the water for about 15 minutes. Remove and set aside.Reserve water.
  • 2. Sauce: In a small saucepan mix flour and butter and paprika and cook over medium heat until thickened. Stirring constantly. Add a few meatballs at a time to this sauce, mixing well after each addition. Add about 1 or 2 cups of the reserved water, Stir well.
  • 3. Combine sauerkraut, cranberries, onion and sugar. Add to meatball mixture. Cook over medium heat for about one hour, stirring occasionally.

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