Sauerkraut Meatballs Food

GERMAN MEATBALLS WITH SAUERKRAUT

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.

CRANBERRY SAUERKRAUT MEATBALLS

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.

ONE-POT CHICKEN, SAUSAGE AND SAUERKRAUT

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in Dutch oven; cook 9 to 11 minutes, turning once, until deep golden brown on both sides. Remove chicken from Dutch oven.
• Add kielbasa to Dutch oven; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove kielbasa. Add onion; cook 5 to 8 minutes, stirring frequently, until onion starts to brown. Add potatoes, sauerkraut, kielbasa, broth, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; stir. Place chicken on top of potato and sauerkraut mixture. Heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and potatoes are tender. Serve with sour cream.

GRANDMA'S MEATBALLS WITH SAUERKRAUT

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.

MEATBALLS AND KRAUT

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.

HOW TO COOK SAUERKRAUT

Steps:

• Drain the sauerkraut. Finely slice the onion and the apple. Set aside.
• Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent.
• In the meantime, finely grate the potato. Set aside.
• Sprinkle the sugar on top of the onion and apple slices, stir lightly and let the sugar caramelize for a couple of minutes. Keep an eye on it and don't let it become too dark, it should be only lightly caramelized.
• Add the peppercorns, cloves, juniper berries, bay leaves, sauerkraut, grated potato, and stock. Stir well.
• Simmer: Bring to a boil, turn the heat down to medium-low, cover and simmer for 30 minutes.

VEGAN GERMAN MEATBALLS & CABBAGE WITH CREAMY MUSTARD SAUCE

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.

GERMAN MEATBALLS (FRIKADELLEN)

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.

BAVARIAN STYLE MEATBALLS

Steps:

• In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
• Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.

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.

CRANBERRY SAUERKRAUT MEATBALLS

Steps:

• 1. In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through. Yield 5-1/2 dozen. Enjoy

REUBEN STYLE CASSEROLE WITH PASTRAMI MEATBALLS, SAUERKRAUT AND BARLEY

Steps:

• For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes.
• For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes. Drain.
• Meanwhile, melt the butter over medium heat. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.
• In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal.
• Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag.
• Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout. Cut the corner of the baggie, drizzle the dressing over the casserole and serve.

GERMAN MEATBALLS WITH SAUERKRAUT

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.

SAUERKRAUT MEATBALLS

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.

CROCK-POT MEATBALL RECIPE

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.

THE ORIGINAL KIELBASA AND SAUERKRAUT

Steps:

• Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.