German Meatballs with Sauerkraut

Name: German Meatballs with Sauerkraut
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 -6
Ingredients: MEATBALLS:; 1 lb mixed ground meat; 1 onion; 2 garlic cloves; 1 tablespoon chopped parsley; 1 large slice white bread; 1 egg; 1 tablespoon sweet paprika powder; ½ – 1 teaspoon fine sea salt; black pepper; Stew:; 1.6 lb fresh sauerkraut or 1 large can sauerkraut; 3 bay leaves; 3 tablespoons tomato paste; 1 tablespoon sugar; ¾ cup crème Fraiche/smetana/sour cream; Fine sea salt and black pepper

User Reviews

4.7

72 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 -6
Calories
434 kcal
Course
Main Course
Cuisine
German

German Meatballs with Sauerkraut

Freya Patterson

Report

A hearty stew of German meatballs with sauerkraut, the perfect recipe for cold autumn and winter days.

Share:

I Made This!

54 people made this

Print

16 people printed this

Save this

43 people saved this

Ingredients

Servings

MEATBALLS:
1 lb mixed ground meat half pork - half beef, 450 g
1 onion
2 garlic cloves
1 tablespoon chopped parsley
1 large slice white bread crust removed, about 60 g/ 2.1 oz
1 egg
1 tablespoon sweet paprika powder
½ – 1 teaspoon fine sea salt to taste
black pepper
Stew:
1.6 lb fresh sauerkraut or 1 large can sauerkraut 700 g, Note
3 bay leaves
3 tablespoons tomato paste
1 tablespoon sugar
¾ cup crème Fraiche/smetana/sour cream 200 g
Fine sea salt and black pepper

Add to Shopping List

Instructions

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.

Notes

Do choose German sauerkraut; it tastes different than the American/Eastern European sauerkraut.

Nutrition Information

Show Details

Serving 1/6 of the dish Calories 434kcal (22%) Carbohydrates 17g (6%) Protein 24g (48%) Fat 30g (46%) Saturated Fat 15g (75%) Polyunsaturated Fat 12g Trans Fat 1g Cholesterol 142mg (47%) Sodium 1306mg (54%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 434 kcal

% Daily Value*

Serving	1/6 of the dish
Calories	434kcal	22%
Carbohydrates	17g	6%
Protein	24g	48%
Fat	30g	46%
Saturated Fat	15g	75%
Polyunsaturated Fat	12g	71%
Trans Fat	1g	50%
Cholesterol	142mg	47%
Sodium	1306mg	54%
Fiber	5g	20%
Sugar	7g	14%