German Meatballs with Sauerkraut
User Reviews
4.7
48 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
4 -6
-
Calories
434 kcal
-
Course
Main Course
-
Cuisine
German
German Meatballs with Sauerkraut
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A hearty stew of German meatballs with sauerkraut, the perfect recipe for cold autumn and winter days.
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Ingredients
- MEATBALLS:
- 1 lb ground meat half pork - half beef, 450 g, mixed
- 1 onion
- 2 garlic cloves
- 1 tablespoon parsley chopped
- 1 white bread crust removed, about 60 g/ 2.1 oz, large slice
- 1 egg
- 1 tablespoon paprika sweet, powder
- ½ sea salt to taste, 1 teaspoon, fine
- black pepper
- Stew:
- 1.6 lb sauerkraut 700 g, Note, fresh or 1 large can
- 3 bay leaf
- 3 tablespoons tomato paste
- 1 tablespoon sugar
- ¾ cup crème fraîche 200 g, aka smetana or sour cream
- sea salt fine
- black pepper fine
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
(71%)
Trans Fat
1g
(50%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
48 reviews
Excellent
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