sauerkraut and meatballs recipe

Written ByJenny Smyth Posted on
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The Best sauerkraut and meatballs recipe

I have to say, I’m absolutely obsessed with this sauerkraut and meatballs recipe. It’s a game-changer for any occasion, whether it’s a family gathering, a holiday meal, or just a weeknight dinner. The combination of tangy sauerkraut and flavorful meatballs is absolute perfection.

And the best part? It’s ridiculously easy to make. My kids love helping me in the kitchen, especially when we’re working with this recipe.

They get to mix and mash and create something truly delicious. Plus, it’s packed with nutrients from the sauerkraut and lean protein from the meatballs. Win-win!

I’ve made this recipe countless times, and it never fails to impress. Whether I’m serving it as an appetizer or a main course, everyone always raves about how delicious it is. And let’s be real – who doesn’t love a good comfort food?

This dish is the ultimate comfort food. It’s hearty, it’s satisfying, and it’s full of flavor. My family loves when I serve this up on a chilly fall evening or during the holidays when we’re all together.

It’s just one of those recipes that never gets old.

Sauerkraut and Meatballs

4.8 from 930 votes

A hearty and comforting dish featuring tender meatballs and tangy sauerkraut. Perfect for a cozy meal, this recipe combines ground pork, beef, and a variety of spices to create flavorful meatballs that are slow-cooked with sauerkraut, onions, and apples to create a dish that can be served on its own or over noodles or rice.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Meatballs

1 pound ground pork
1 pound ground beef
1 large egg
1/2 cup breadcrumbs
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano

For the Sauerkraut Mixture

2 cups sauerkraut, drained
1 small onion, thinly sliced
1 small apple, thinly sliced
1 tbsp vegetable oil
1 tsp caraway seeds
1/2 tsp black pepper

For the Sauce

2 cups beef broth
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 tbsp brown sugar
1 tsp Dijon mustard

👨‍🍳Directions

1Preheat oven to 400°F.
2Mix ground pork, ground beef, egg, breadcrumbs, chopped onion, minced garlic, salt, black pepper, thyme, and oregano in a large mixing bowl.
3Ensure all ingredients are well combined.
4Use your hands to form the mixture into 12 equal-sized meatballs.
5Place the meatballs on a baking sheet lined with parchment paper.
6Bake for 20 minutes, or until the meatballs are browned and cooked through, with internal temperature of 160°F.
7While the meatballs are baking, prepare the sauerkraut mixture.
8Heat vegetable oil in a large skillet over medium heat.
9Add sliced onion and sauté until softened and translucent, about 5 minutes.
10Add sliced apple and caraway seeds, and cook for an additional 3 minutes, stirring occasionally.
11Add the drained sauerkraut to the skillet, and stir to combine with the onion and apple mixture.
12Cook for 5 more minutes, stirring occasionally, until the sauerkraut is heated through and slightly softened.
13Add black pepper to taste.
14In a separate bowl, whisk together beef broth, tomato paste, apple cider vinegar, brown sugar, and Dijon mustard.
15Once the meatballs are done baking, remove them from the oven and add them to the skillet with the sauerkraut mixture.
16Pour the sauce mixture over the meatballs and sauerkraut.
17Stir gently to combine.
18Reduce the heat to low, cover the skillet, and let the dish simmer for 10 minutes.
19This allows the flavors to meld together and the meatballs to absorb some of the sauce.
20If the sauce becomes too thick, add a bit of water to reach your desired consistency.
21Serve the sauerkraut and meatballs hot, directly from the skillet or over noodles or rice.
22Garnish with fresh parsley if desired.

🔧Equipment

Mixing bowl
Baking sheet
Large skillet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: For a spicier dish, add a pinch of red pepper flakes to the meatball mixture. You can also substitute ground turkey for a leaner option.

This sauerkraut and meatballs recipe is a comforting and flavorful dish that is perfect for any occasion. It is easy to prepare and can be made in large batches, making it ideal for family gatherings or potlucks.

The combination of tangy sauerkraut and savory meatballs creates a harmonious balance of flavors that everyone will enjoy. You can store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 months, making this a great make-ahead meal.

Reheat gently in the oven or on the stovetop to maintain the best texture and flavor. This recipe is always a good idea for any occasion and works well for family gatherings.

It is a comforting and satisfying meal that brings everyone together.

❓ Frequently Asked Questions About Sauerkraut and Meatballs

Q: What is sauerkraut and where does it come from?

A: Sauerkraut is a type of fermented cabbage that originated in Eastern Europe. It’s made by finely shredding cabbage and allowing it to ferment in its own juices, which creates a tangy and slightly sour flavor. This process gives sauerkraut its distinctive taste and aroma.

Q: What type of meatballs are best for this recipe?

A: You can use either beef or pork meatballs for this recipe, but beef works best because it stays moist and tender even after cooking for an extended period of time.

Q: How do I store leftover sauerkraut and meatballs?

A: Leftover sauerkraut can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Q: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by substituting traditional breadcrumbs with gluten-free breadcrumbs or crushed crackers.

Q: How do I reheat leftover sauerkraut and meatballs?

A: You can reheat leftover sauerkraut and meatballs in the oven at 350°F (180°C) for about 10-15 minutes or until heated through.

Q: Can I add other ingredients to make this recipe more interesting?

A: Yes, you can definitely add other ingredients to make this recipe more interesting. Some ideas include adding diced onions or bell peppers to the meatballs or using different types of cheese like cheddar or parmesan.

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