GERMAN MEATBALLS WITH SAUERKRAUT
A hearty stew of German meatballs with sauerkraut, the perfect recipe for cold autumn and winter days.
Provided by Adina
Categories Stews
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.
Nutrition Facts : ServingSize 1 /6 of the dish, Calories 434 kcal, Carbohydrate 17 g, Protein 24 g, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 142 mg, Sodium 1306 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 12 g
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.
GRANDMA'S MEATBALLS WITH SAUERKRAUT
This is another one of my grandma's Hungarian recipes- I love sauerkraut. And many of her recipes have sauerkraut and rice and pork or beef - all similar but still different in taste. Again this has been tweaked for today's cooking. I hope you enjoy this recipe. This is great served with sourdough or pumpernikel bread. Photo...
Provided by Pat Duran
Categories Meat Appetizers
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Meatballs: Mix together all ingredients and make into small walnut sized balls;pressing tightly together. Drop into boiling salted water. Cook in the water for about 15 minutes. Remove and set aside.Reserve water.
- 2. Sauce: In a small saucepan mix flour and butter and paprika and cook over medium heat until thickened. Stirring constantly. Add a few meatballs at a time to this sauce, mixing well after each addition. Add about 1 or 2 cups of the reserved water, Stir well.
- 3. Combine sauerkraut, cranberries, onion and sugar. Add to meatball mixture. Cook over medium heat for about one hour, stirring occasionally.
FRIGADELLAN (GERMAN MEATBALLS)
This was my Mother's recipe. So very good. The gravy is perfect with mashed potatoes or wide egg noodles.
Provided by Laura Shinn
Categories Beef
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. saute onions til soft and starting to brown, I use my 10 inch cast iron frying pan.
- 2. add all ingredients to mixing bowl except bread crumbs, flour and broth, mix thoroughly. add enough bread crumbs to form soft patties.
- 3. form into eight patties and add them to the pan you saute your onions in. brown on all sides
- 4. When patties are browned on all sides, add beef broth to about half way up the patties in the pan, I used 2 cups. lower heat to a simmer and cook covered for an hour, turning occasionally
- 5. When finished cooking, remove patties from pan, whisk in flour to make gravy. add patties back to the pan with the gravy and serve over noodles, rice, potatoes, your choice
ONE POT GERMAN MEATBALLS & POTATOES
In one pot, create a delicious meal of German meatballs and potatoes in a creamy white caper sauce, incredibly flavorful and an easy dinner recipe!
Provided by Whitney Bond
Categories Main Course
Time 1h15m
Number Of Ingredients 20
Steps:
- Add 1 tbsp olive oil to a large pot or dutch oven, cook the diced onions & garlic 3-5 minutes.
- In a large bowl, combine the cooked onions and garlic, ground beef, ground pork, breadcrumbs, eggs, 1 tsp salt, 1 tsp black pepper, paprika and oregano.
- Use your hands to roll the mixture into approximately 24 golf ball sized meatballs.
- In the same pot you cooked the diced onions, add an additional tablespoon of olive oil, bring to medium-high heat and place the meatballs in the pot, brown on all sides, 3-5 minutes.
- Remove the meatballs from the pot and set aside.
- Keep the pot over medium-high heat.
- Add flour to the pot with the drippings from the meatballs.
- Scrape up all of the meatball drippings and combine with the flour.
- Stir in the beef broth and bring to a boil.
- Add the remaining ½ tsp kosher salt and ½ tsp black pepper.
- Add the capers, lemon juice, lemon zest and bay leaf.
- Stir to combine, then add the meatballs back into the pot with the potatoes.
- Cover, reduce heat to medium low and simmer for 45 minutes, or until potatoes are fork tender. Before serving, add the sour cream to the pot and stir into the sauce.
- Optionally top with fresh chopped parsley when serving.
Nutrition Facts : ServingSize 6 g, Calories 669 kcal, Carbohydrate 29 g, Protein 34 g, Fat 46 g, SaturatedFat 18 g, Cholesterol 183 mg, Sodium 1861 mg, Fiber 3 g, Sugar 4 g
GERMAN MEATBALLS (FRIKADELLEN)
These authentic German meatballs - also known as Frikadellen - are so easy to make. Made with minced meat, egg, breadcrumbs, and a little bit of onion, these classic meatballs are served with mustard as a side dish or as a meal itself!
Provided by Recipes From Europe
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Add the ground meat, diced onion, cracked egg, breadcrumbs, mustard, paprika, salt, and pepper to a bowl.
- Mix everything together for a few minutes with your clean hands until the ingredients are thoroughly mixed and stay together when you form a rough ball in your hand. The consistency is important to stop the meatballs from falling apart later. If the mixture feels too wet/sticky, add a few more breadcrumbs.
- Form approximately 8 meatballs that are slightly smaller than the size of your palm. Slightly flatten off the top and the bottom of the meatball so that they are not a fully rounded ball. Make sure that the meatballs are roughly the same size so that they'll be done frying at the same time.
- Heat approximately 1-2 tablespoons of butter (depending on your pan size) in a large frying pan. Once the butter is melted and hot, add (some) of the meatballs and fry them on medium-low heat for approximately 7-10 minutes until the bottom is browned.
- Then flip the meatballs over and fry them from the other side. Remove them from the heat once the meatballs are fully cooked through.
- These meatballs can be served with many different side dishes. Classic choices are potato and pasta salad, mashed potatoes with gravy, fried potatoes, or a simple slice of bread and mustard.
Nutrition Facts : ServingSize 1 g, Calories 177 kcal, Carbohydrate 4 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 61 mg, Sodium 383 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
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 :
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
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
VEGAN GERMAN MEATBALLS & CABBAGE WITH CREAMY MUSTARD SAUCE
Smoky tofu meatballs are served atop tender cabbage and sauerkraut in a to-die-for creamy (but totally dairy-free!) mustard sauce to make this scrumptious vegan comfort food meal!
Provided by Alissa Saenz
Categories Entree
Time 55m
Number Of Ingredients 26
Steps:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the oats and sunflower seeds into the bowl of a food processor fitted with an s-blade, then blend them to a powder.
- Break the tofu into a few large chunks and add it to the food processor, along with the onion, garlic, soy sauce, maple syrup, Worcestershire sauce, vinegar, liquid smoke, sweet paprika, smoked paprika, and marjoram.
- Pulse the food processor until the ingredients are finely chopped and well mixed. Do not overblend the mixture.
- Taste-test the mixture and season it with salt and pepper to taste. Adjust any other seasonings to your liking.
- Roll the tofu mixture into 1-inch balls (you should get about 20 of them) and arrange them on the baking sheet and brush them with olive oil.
- Bake the meatballs for about 25 minutes, flipping halfway through. They are finished baking when they're lightly browned.
- While the meatballs bake, melt the butter in a large skillet over medium heat.
- Add the onion and cook it for about 5 minutes, stirring occasionally, until it's soft and just beginning to brown.
- Add the cabbage to the skillet. Continue cooking and stirring for about 5 minutes more, until the cabbage begins to soften up.
- Clear a spot near the center of the skillet and add the garlic. Cook it for about 1 minute, until very fragrant, then stir the garlic into the cabbage mixture.
- Sprinkle the flour into the skillet and stir to coat the cabbage with the flour. Continue cooking and stirring the cabbage for about 2 minutes.
- Add the coconut milk and broth, a bit at a time, stirring well between each addition. Then stir in the mustard.
- Bring the liquid up to a simmer and cook everything for about 10 minutes, or until the sauce thickens and the cabbage is tender. Stir the mixture occasionally as it simmers.
- Stir in the sauerkraut and remove the skillet from the heat.
- Tastes-test the cabbage and season it with salt and pepper to taste.
- Divide the cabbage onto plates and top it with the meatballs. Sprinkle with chives and serve.
Nutrition Facts : Calories 463 kcal, Fat 31.8 g, SaturatedFat 15.8 g, Sodium 739 mg, Carbohydrate 36.3 g, Fiber 8.5 g, Sugar 11 g, Protein 13.7 g, ServingSize 1 serving
21 POPULAR GERMAN APPETIZERS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a German starter in 30 minutes or less!
Nutrition Facts :
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.
GERMAN MEATBALLS AND SAUERKRAUT
I have never thought to serve meatballs on sauerkraut until I tasted this. Wow, forget about meatballs and spaghetti ~ this is delish! Perfect for anytime, and especially for Octoberfest. To serve several guests, I made the meatballs, cooked them and refrigerated a day ahead. About an hour before serving time, I spooned the sauerkraut into bottom of my vintage Farberware Buffet Server, plopped the meatballs on top, covered and heated til hot and heavenly! Of course you can cut time by using pre-made meatballs, and have this to the table in a flash. Based on a recipe from Homestyle Amish Kitchen Cookbook by Harvest House Publishers 2010.
Provided by Salad Foodie
Time 1h
Number Of Ingredients 12
Steps:
- In mixing bowl combine ground beef, pork, bread crumbs, onion, parsley, salt, pepper, Worcestershire sauce, egg and milk. Mix well and form into 2-inch Balls. Heat oil in large skillet and brown meatballs. Remove meatballs and drain fat from skillet. Spoon undrained sauerkraut into skillet and top with meatballs. Cover and simmer 15-20 minutes without stirring until meat is cooked completely. Add water or broth if needed during cooking so it doesn't become too dry. (If making meatballs a day ahead, brown and cook them through; drain and store covered in refrigerator.) Yield: 5-6 servings.
Nutrition Facts : ServingSize 316 g, Calories 402, Fat 26.89 g, TransFat 0.86 g, SaturatedFat 8.47 g, Cholesterol 111 g, Sodium 1375 g, Carbohydrate 15.38 g, Fiber 5.0 g, Sugar 4.82 g, Protein 24.53 g
MEATBALLS AND KRAUT
This is quick and easy to prepare, don't let the sauerkraut scare you. 'Try it, you'll like it!' I My sister-in-law makes this at all of our family gatherings, and it is always sure to go!
Provided by Joanne Neubauer
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Mix meatballs, sauerkraut, chili sauce, white sugar, brown sugar, hot water, and vinegar in a slow cooker, stirring to dissolve sugar. Cook on High for 1 hour.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 58.7 g, Cholesterol 47.1 mg, Fat 7.4 g, Fiber 1.6 g, Protein 10.1 g, SaturatedFat 2.6 g, Sodium 459.5 mg, Sugar 52.9 g
CROCK-POT MEATBALL RECIPE
Provided by oldworldgardenfarms
Number Of Ingredients 3
Steps:
- Add 1/3 of barbecue sauce to the bottom of your crock pot.
- Add half of the meatballs and half of the sauerkraut
- Add another 1/3 of barbecue sauce on top of the meatball/sauerkraut mixture.
- Repeat.
- Place on high for 2 hours and reduce to low for an additional hour. Stir occasionally.
- Serve once meatballs have heated through.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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