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Sauerkraut and Meatballs Recipe
by Sherwin Faden

Sauerkraut and Meatballs

This is a tarty tasty dish that my mother would make. The recipe calls for a large portion and simmering it allows it to be served at any time. It is great when you have a large number of people over.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Germany German
Cook time: Servings: 10 Servings

Ingredients

  • 1.5 lbs (680g) 70/30 mixture of ground Beef / ground Pork
  • 3/4 Cup (180ml) Uncooked rice
  • 2 eggs beaten
  • 1.5 Tsp Salt
  • 1/4 Tsp Pepper
  • 1 Medium to Large Onion
  • 1 Clove of garlic minced
  • 2 lbs (910g) sauerkraut
  • 1 Bay Leaf (Laurel)

Directions

1. Lay out all ingredients.
2. Mince onion.
3. Mince garlic.
4. Mix ingredients together except for sauerkraut.
5. Form mix into meatballs the size of a large walnut.
6. Layer sauerkraut then mealballs into a 4 quart (4 liter) pot ending with sauerkraut layer on top.
7. Add bay leaf on top and bring to a boil, then lower and simmer for 1.5 hours
8. Serve on a plate or in a bowl