Meatballs with Sauerkraut
Savor the heartwarming flavors of Eastern Europe with this delightful recipe for Meatballs with Sauerkraut, a satisfying and tangy dish perfect for cozy dinners. Juicy homemade meatballs, crafted from a blend of ground beef and pork, are infused with garlic, onion, and breadcrumbs for a tender, flavorful bite. These golden-browned meatballs are simmered in a fragrant sauce of sauerkraut, savory broth, tomato paste, and a touch of paprika, with optional caraway seeds adding a hint of nuttiness. This one-pan wonder not only brings a rich, well-balanced harmony of savory and tangy notes but also pairs beautifully with creamy mashed potatoes or crusty bread for a complete meal. Quick to prepare and packed with comforting, bold flavors, this dish is a must-try for fans of hearty, traditional cuisine. Perfect for busy weeknights or an impressive weekend dinner, Meatballs with Sauerkraut is sure to delight!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 1 large Eggs
- 2 cloves Garlic cloves, minced
- 1 medium Onion, finely chopped
- 60 milliliters Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 500 grams Sauerkraut
- 250 milliliters Chicken or beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Caraway seeds (optional)
- 1 teaspoon Paprika
Instructions
In a mixing bowl, combine the ground beef and ground pork.
Add the breadcrumbs, egg, minced garlic, chopped onion, milk, salt, and black pepper to the meat mixture. Mix well until evenly combined.
Shape the mixture into small meatballs, about the size of a golf ball.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Add the meatballs in batches, searing them on all sides until browned. Set the browned meatballs aside on a plate.
In the same skillet, add the sauerkraut and stir briefly to warm it through.
Add the broth, tomato paste, caraway seeds (if using), and paprika to the skillet. Stir to combine, creating a flavorful sauce.
Return the meatballs to the skillet, nestling them into the sauerkraut and sauce.
Cover the skillet and reduce the heat to low. Simmer for 30 minutes, allowing the meatballs to cook through and absorb the flavors.
Serve the meatballs with sauerkraut hot, optionally accompanied by mashed potatoes or crusty bread.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.6 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 135 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 868 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.
