Grandma's Meatballs with Sauerkraut

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


1 lb lean ground beef
1 large egg
1/2 c raw rice
1 tsp salt, pepper, and garlic or to taste
2 Tbsp vegetable oil (i used butter)
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

The Cook

Pat Duran Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Aug 2011
Pat's notes for this recipe:
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.
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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.
Combine sauerkraut, cranberries, onion and sugar.
Add to meatball mixture.
Cook over medium heat for about one hour, stirring occasionally.

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