Time 50m Number Of Ingredients 17 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.
Time 1h Yield 4 servings Number Of Ingredients 12 Steps:
Heat 1 teaspoon coconut oil in a Dutch oven over medium heat. Add the onions and saute until tender, 2 to 3 minutes. Remove from the heat. In a large bowl, combine the beef, onions, garlic, egg, rice, breadcrumbs, 1 teaspoon salt and 1 teaspoon pepper and stir until well combined. Scoop the meatballs using a 2-tablespoon or 1-ounce scoop and put on a plate or baking sheet until ready to sear. You should have about 20 meatballs. Heat 1 tablespoon coconut oil in the Dutch oven over medium heat and working in batches, brown the meatballs, about 2 minutes on each side. Remove from the pot and drain the fat. Return the Dutch oven to medium heat, add the tomato sauce and scrape up the browned bits from the bottom of the pot. Stir in the sauerkraut, Italian seasoning and salt and pepper, to taste. Put the meatballs into the sauce in one layer. Turn the heat to medium low, cover and simmer until meatballs are no longer pink on the inside and the rice is tender, 20 to 25 minutes.
Time 4h15m Yield about 5 dozen. Number Of Ingredients 6 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.
Time 30m Yield about 2 dozen. Number Of Ingredients 15 Steps:
In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.
Time 6h30m Yield 4-6 serving(s) Number Of Ingredients 9 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.
Time 2h15m Yield 6 serving(s) Number Of Ingredients 16 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.
Time 3h10m Yield 12 Number Of Ingredients 5 Steps:
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce. Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.
Number Of Ingredients 9 Steps:
In mixing bowl combine ground beef, soup mix, prepared bread crumbs and eggs. Mix well and form into 2-inch diameter meat balls. Place in a 13 x 9 x 2-inch baking pan Meanwhile, combine sauerkraut, cranberry sauce, chili sauce, brown sugar and water in medium sauce pan; bring to a boil and simmer for 5 minutes. Pour sauerkraut mixture over meatballs and bake, uncovered, at 350°F (175°C) for 1 to 1 1/2 hours.
More about “meatballs with sauerkraut recipes”
Time 4h5m Yield 7 Number Of Ingredients 6 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.
