German Meatballs with Sauerkraut
Savor the authentic flavors of Germany with these hearty German Meatballs with Sauerkraut, a comforting dish that's perfect for cool evenings or festive gatherings. Juicy, tender meatballs made from a flavorful blend of ground beef and pork are seasoned with hints of garlic, nutmeg, and parsley, then seared to golden perfection. Nestled into a tangy sauerkraut simmered with chicken broth, a touch of brown sugar, and optional caraway seeds for added depth, these meatballs soak up rich, savory flavors as they cook. A final stir of creamy sour cream lends a velvety finish to the sauerkraut sauce, creating the ultimate cozy meal. Serve it alongside fluffy mashed potatoes or crusty bread for an irresistible pairing. This recipe brings Old-World charm to your table with every bite! Perfect for fans of German cuisine, hearty dinners, and slow-simmered flavors.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 80 grams Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 2 tablespoons, chopped Parsley
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 2 tablespoons Vegetable oil
- 450 grams Sauerkraut
- 250 ml Chicken broth
- 1 teaspoon Brown sugar
- 0.5 teaspoons (optional) Caraway seeds
- 1 whole Bay leaf
- 120 ml Sour cream
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, finely chopped onion, minced garlic, parsley, salt, black pepper, and nutmeg. Mix well using your hands until all ingredients are fully incorporated.
Using your hands, form the meat mixture into golf ball-sized meatballs, about 16-18 pieces. Set aside on a plate.
Heat the vegetable oil in a large skillet or sauté pan over medium heat. Once hot, add the meatballs in batches and sear them on all sides until browned. Transfer the browned meatballs to a plate and set aside.
In the same skillet, add the sauerkraut, chicken broth, brown sugar, caraway seeds (if using), and bay leaf. Stir to combine and bring the mixture to a simmer.
Carefully nestle the meatballs into the sauerkraut mixture. Reduce the heat to low, cover the skillet with a lid, and let it simmer for 25-30 minutes, stirring occasionally to ensure nothing sticks.
Remove the meatballs from the skillet and discard the bay leaf. Stir the sour cream into the sauerkraut mixture until smooth and well combined. Adjust seasoning with additional salt and pepper if needed.
Serve the meatballs hot, topped with the creamy sauerkraut sauce. Pair with mashed potatoes or crusty bread for a complete meal.
Garnish with additional chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 834 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
