Sauerkraut Meatballs combine the hearty flavors of meatballs with the tangy and distinct taste of sauerkraut. This unique and flavorful dish offers a delightful blend of textures and flavors, making it a favorite among those seeking a delicious and comforting meal. Whether served as an appetizer, a main course, or as part of a buffet spread, Sauerkraut Meatballs bring a delightful twist to traditional meatball recipes. Join us as we explore the history and details of this savory and tangy recipe.

Sauerkraut Meatballs are a popular dish that combines the culinary traditions of Eastern and Central Europe. Sauerkraut, or fermented cabbage, has a long history and is a staple in the cuisines of countries like Germany, Poland, and Hungary. The unique tangy and sour flavor of sauerkraut pairs well with various meat dishes, including meatballs.

The practice of fermenting cabbage dates back thousands of years when people sought to preserve vegetables for the winter months. The process of lacto-fermentation involved shredding cabbage, salting it, and allowing it to ferment naturally. This process produces beneficial probiotics and imparts a distinct tangy flavor to the cabbage.

In Sauerkraut Meatballs, the sauerkraut adds a tangy and slightly sour element that complements the richness of the meat. The sauerkraut is typically rinsed and squeezed to remove excess brine and then incorporated into the meatball mixture.

The meatballs themselves are made from a combination of ground meat, such as beef, pork, or a mixture of both. The ground meat is mixed with breadcrumbs, eggs, onions, garlic, and a medley of seasonings to create a flavorful and well-seasoned base for the meatballs.

The sauerkraut is gently folded into the meatball mixture, ensuring it is evenly distributed. The addition of sauerkraut not only infuses the meatballs with its tangy flavor but also helps to keep them moist and tender during the cooking process.

Once the meatballs are shaped, they can be baked, fried, or simmered in a flavorful sauce. The cooking method will depend on personal preference and the desired outcome. Some recipes call for a tomato-based sauce, while others may use a creamy or broth-based sauce to complement the tangy sauerkraut.

The result is a delectable dish with meatballs that are tender, flavorful, and tangy. Sauerkraut Meatballs offer a unique and delightful dining experience, combining the comforting qualities of meatballs with the distinct tanginess of sauerkraut.

PREP/TOTAL TIME: 30 MIN.

MAKES: ABOUT 2 DOZEN

INGREDIENTS

FOR THE MEATBALLS:

• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 1 cup sauerkraut, rinsed and squeezed

FOR THE SAUCE:

• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth or chicken broth
• 1 cup sauerkraut, rinsed and squeezed
• 1/2 cup sour cream
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

INSTRUCTIONS 

FOR THE MEATBALLS:

1. Preheat your oven to 375°F (190°C) if baking the meatballs. Alternatively, you can fry them in a skillet or simmer them in a saucepan.
2. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, finely chopped onion, minced garlic, chopped fresh parsley, salt, black pepper, and beaten eggs. Mix until all the ingredients are well combined.
3. Gently fold in the rinsed and squeezed sauerkraut, ensuring it is evenly distributed throughout the meatball mixture.
4. Shape the mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet if baking or set them aside if frying or simmering.

FOR THE SAUCE:

1. Heat the vegetable oil in a skillet or saucepan over medium heat.
2. Add the finely chopped onion and minced garlic, sautéing until the onions become translucent and the garlic becomes fragrant.
3. Pour in the beef broth or chicken broth and bring it to a simmer.
4. Add the rinsed and squeezed sauerkraut to the sauce, stirring well to incorporate it.
5. Place the meatballs into the sauce, making sure they are submerged.
6. If baking the meatballs, transfer the skillet or saucepan to the preheated oven. Bake for about 25-30 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
7. If frying the meatballs, cook them in the skillet over medium heat until browned on all sides and cooked through. Remove the meatballs from the skillet and set them aside.
8. Reduce the heat to low and stir in the sour cream. Cook for a few minutes until the sauce is heated through.
9. Season the sauce with salt and black pepper to taste.
10. Return the meatballs to the skillet or saucepan, ensuring they are coated in the sauce.
11. Serve the Sauerkraut Meatballs hot, garnished with chopped fresh parsley.

NOTES:

• Indulge in the savory and tangy flavors of your homemade Sauerkraut Meatballs, relishing the tender and flavorful meatballs complemented by the unique tanginess of sauerkraut. This delightful dish offers a memorable dining experience that combines the best of meatballs and sauerkraut, creating a harmonious blend of flavors. Enjoy the comforting and distinct taste of Sauerkraut Meatballs, perfect for cozy family dinners or as a crowd-pleasing appetizer.