Pat Duran Recipe

Grandma's Meatballs with Sauerkraut

By Pat Duran kitchenchatter


This 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.


Recipe Rating:
 1 Rating
Serves:
4-6 servings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

MEATBALLS:
1 lb
lean ground beef
1 large
egg
1/2 c
raw rice
1 tsp
salt, pepper, and garlic or to taste
SAUCE:
2 Tbsp
vegetable oil (i used butter)
Find more recipes at goboldwithbutter.com
2 Tbsp
flour
1 Tbsp
hungarian paprika or to taste
32 oz
jar sauerkraut, rinsed and drained
1/2 c
diced onion
2 tsp
granulated sugar
1/2 c
chopped raw, cranberries
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Directions Step-By-Step

1
Meatballs:
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.
2
Sauce:
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.
3
Combine sauerkraut, cranberries, onion and sugar.
Add to meatball mixture.
Cook over medium heat for about one hour, stirring occasionally.

About this Recipe

Course/Dish: Beef, Meat Appetizers, Pork
Main Ingredient: Beef
Regional Style: Hungarian