SAUERKRAUT MEATBALLS
This zesty recipe is a great way to pep up a party! The hot pork sausage and sauerkraut make terrific-tasting meatballs, and the mustard dipping sauce is a nice complement. -Christine Batts, Murray, Kentucky
Provided by Taste of Home
Categories Appetizers
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.
Nutrition Facts :
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.
Provided by Toby Jermain
Categories Meat
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.
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
MEATBALLS WITH SAUERKRAUT
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
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.
SAUERKRAUT MEATBALLS
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
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
PORCUPINE MEATBALLS IN SAUERKRAUT
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.
GERMAN MEATBALLS
This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. -Iona Redemer, Calumet, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 376 calories, Fat 22g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 1636mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.
CRAZY MEATBALLS
Make and share this Crazy Meatballs recipe from Food.com.
Provided by SilentCricket
Categories Meat
Time 2h30m
Yield 1 9x13 pan of meatballs, 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 334, Fat 6.9, SaturatedFat 2.6, Cholesterol 28.9, Sodium 258.6, Carbohydrate 60.2, Fiber 1.1, Sugar 53.5, Protein 9.2
SWEET AND SOUR MEATBALLS III
Slow cooked sweet and sour meatballs with a twist. These meatballs sound strange, but become addicting. They give new meaning to sweet & sour! Enjoy!
Provided by JOYJENSEN
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
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.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 34.9 g, Cholesterol 94.6 mg, Fat 15.2 g, Fiber 2.3 g, Protein 19.8 g, SaturatedFat 5.3 g, Sodium 476.6 mg, Sugar 25.3 g
SAUERKRAUT & MEATBALLS
Steps:
- In large pot, combine sauerkraut, 1/2 bottle of wine, vinegar and caraway seed; bring to slow boil, then reduce heat to simmer;
- In large bowl, combine all other ingredients; mix thoroughly and shape into fist-sized meat-balls;
- Drop into sauerkraut, spoon "kraut" to cover meatballs and cover; simmer for 1 to 1 1/2 hrs or until meatballs are done; top off/replace evaporating liquid with more wine as needed (the rice will absorb a lot); water may be used instead of wine, but the sauerkraut will not have as rich a taste.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAUERKRAUT MEATBALL APPETIZERS
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
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.
CRANBERRY SAUERKRAUT MEATBALLS
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
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.
SAUERKRAUT-SAUSAGE MEATBALLS
I got this recipe in 1979 from another new resident at a Welcome Wagon event when I moved to Ohio. Over the years, I've revised it several times. My youngest daughter began helping me roll and bread these when she was only 9 years old, and she still does today. I'm always asked to bring them to special events, holidays and school functions. -Diana Hackenberg, Milford, OH
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain., Place sauerkraut in a food processor; cover and process until finely chopped. Add to pan. Stir in the cream cheese, parsley, prepared mustard, garlic powder, pepper and 1/4 cup bread crumbs; cook and stir over medium heat until cream cheese is melted. Transfer to a large bowl; cover and refrigerate for at least 2 hours., Shape meat mixture into 1-1/2-in. balls. Combine flour and ground mustard in a shallow bowl. In another bowl, whisk eggs and milk. Place remaining bread crumbs in a third shallow bowl. Coat meatballs with flour, then dip in eggs and roll in bread crumbs., In an electric skillet or deep fryer, heat oil to 375°. Fry meatballs, a few at a time, for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve with additional prepared mustard.
Nutrition Facts : Calories 131 calories, Fat 10g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 282mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PORK BALLS AND SAUERKRAUT
This is an old family recipe brought from the old country by my great grandmother. All you need to do is add mashed potatoes for a complete meal. This either cooks on the stove, or you can cook it in a slow cooker.
Provided by Judy Dick
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 10h30m
Yield 7
Number Of Ingredients 7
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.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 24.3 g, Cholesterol 96.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 20.4 g, SaturatedFat 8 g, Sodium 1456 mg, Sugar 3.4 g
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