Sauerkraut Meatball Appetizers
Transform your next gathering with these irresistible Sauerkraut Meatball Appetizers, a classic party dish bursting with bold, tangy flavors. Juicy, oven-baked meatballs made from a savory blend of ground beef and pork are perfectly seasoned with fresh parsley, garlic, and onion before being coated in a sweet and tangy sauerkraut-ketchup sauce. This unique pairing creates a flavor combination that’s as comforting as it is unexpected. Ready in just an hour, these bite-sized delights are ideal for holiday entertaining or casual get-togethers, easily served with toothpicks for effortless enjoyment. Elevate your appetizer game with this crowd-pleasing recipe that perfectly balances savory and sour notes while embracing the charm of homemade comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 1 large egg
- 0.5 cup (finely diced) onion
- 1 teaspoon garlic powder
- 2 tablespoons (chopped) parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups (drained) sauerkraut
- 0.5 cup ketchup
- 2 tablespoons brown sugar
- 1 cup water
- 1 tablespoon Worcestershire sauce
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, diced onion, garlic powder, chopped parsley, salt, and black pepper.
Mix the meatball mixture thoroughly with clean hands until all ingredients are evenly incorporated.
Roll the mixture into 1-inch balls and place them on a lined baking sheet.
Bake the meatballs in the preheated oven for 20 minutes, or until they are golden brown and cooked through.
While the meatballs are baking, prepare the sauerkraut sauce. In a large saucepan, combine the drained sauerkraut, ketchup, brown sugar, water, and Worcestershire sauce.
Heat the sauce over medium heat, stirring occasionally, until it comes to a gentle simmer. Reduce heat to low and let it simmer for 5-10 minutes to allow the flavors to meld together.
Once the meatballs are cooked, add them to the saucepan with the sauce and stir to coat thoroughly.
Simmer the meatballs in the sauce for an additional 10 minutes over low heat.
Transfer the sauerkraut meatballs to a serving platter, garnish with additional parsley if desired, and serve warm with toothpicks for easy picking.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 6323 mg | 275% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 49.0 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 304 mg | 23% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1850 mg | 39% | |
*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.
