Pat Duran Recipe

Grandma's Meatballs with Sauerkraut

By Pat Duran kitchenchatter

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

Pat's Story

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.


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

Directions Step-By-Step

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.

About this Recipe

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