Sauerkraut Meatball Appetizers Recipes

BAVARIAN STYLE 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.

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.

CRANBERRY SAUERKRAUT MEATBALLS

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.

SCRUMPTIOUS SAUERKRAUT BALLS

Steps:

• In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
• Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.
• Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.

GRANDMA'S MEATBALLS WITH SAUERKRAUT

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.

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.

CRAZY MEATBALLS

Steps:

• In large bowl, mix ground beef, bread crumbs, and onion soup mix.
• Form into meatballs.
• Place in 9x13" pan.
• In saucepan, combine chili sauce, cranberry sauce, sauerkraut, brown sugar and water.
• Simmer over low heat till mixed.
• Pour over meatballs.
• Bake at 325 for 2 hours.

SAUERKRAUT MEATBALLS

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.