Pat's StoryThis is another one of my grandma's Hungarian recipes- I love sauerkraut. And many of her recipes have sauerkraut and rice and pork or beef - all similar but still different in taste. Again this has been tweaked for today's cooking. I hope you enjoy this recipe.
This is great served with sourdough or pumpernikel bread.
Photo by ifood.
lean ground beef
salt, pepper, and garlic or to taste
vegetable oil (i used butter)
Find more recipes at goboldwithbutter.com
hungarian paprika or to taste
jar sauerkraut, rinsed and drained
chopped raw, cranberries
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Mix together all ingredients and make into small walnut sized balls;pressing tightly together. Drop into boiling salted water.
Cook in the water for about 15 minutes. Remove and set aside.Reserve water.
In a small saucepan mix flour and butter and paprika and cook over medium heat until thickened. Stirring constantly.
Add a few meatballs at a time to this sauce, mixing well after each addition. Add about 1 or 2 cups of the reserved water, Stir well.
3Combine sauerkraut, cranberries, onion and sugar.
Add to meatball mixture.
Cook over medium heat for about one hour, stirring occasionally.
About this Recipe
Pat Duran kitchenchatter - Apr 11, 2012
Pat Duran kitchenchatter - Apr 13, 2012
Thanks for sharing this post with your groups, Vanessa,Hugs to you and yours..
Pat Duran kitchenchatter - Apr 29, 2012
Great comfort food and can be made in the crock pot to take to a picnic or office party.
Pat Duran kitchenchatter - Sep 4, 2013