Sauerkraut Meatballs
Transform your weeknight dinner with these hearty and flavorful Sauerkraut Meatballs, a comforting dish that combines juicy beef-and-pork meatballs with a tangy, savory sauerkraut sauce. Perfectly seasoned with garlic, paprika, and a hint of caraway seeds, these meatballs are browned to perfection before simmering in a rich blend of chicken broth, tomato paste, and brown sugar for depth and balance. Ready in just an hour, this family-friendly recipe is ideal for serving over creamy mashed potatoes, buttery noodles, or fluffy white rice. Whether you're craving something rustic and hearty or looking to impress your guests with a dish that's both unique and comforting, these Sauerkraut Meatballs deliver the perfect balance of bold flavors and classic comfort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Minced onion
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 24 ounces Sauerkraut
- 2 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 tablespoon Brown sugar
- 1 teaspoon Paprika
- 0.5 teaspoon Caraway seeds (optional)
Instructions
In a large mixing bowl, combine ground beef, ground pork, egg, breadcrumbs, minced onion, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
Shape the meat mixture into 1-inch meatballs (about the size of a golf ball).
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches (do not overcrowd the pan) and brown them on all sides, about 6-8 minutes per batch. Remove the browned meatballs and set them aside on a plate.
In the same skillet, add the sauerkraut, chicken broth, tomato paste, brown sugar, paprika, and caraway seeds if using. Stir to combine and bring the mixture to a simmer.
Return the browned meatballs to the skillet, nestling them into the sauerkraut mixture. Cover the skillet with a lid and let the meatballs simmer over low heat for 30 minutes, stirring occasionally.
Taste the sauerkraut sauce and adjust the seasoning with additional salt or black pepper if needed.
Serve the sauerkraut meatballs hot as a main dish over mashed potatoes, rice, or noodles, or enjoy them on their own as a hearty appetizer.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 8194 mg | 356% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 29.7 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 433 mg | 33% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3091 mg | 66% | |
*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.
