grandma's meatballs with sauerkraut
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.
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
4-6 servings
Ingredients
- MEATBALLS:
- 1 pound lean ground beef
- 1 large egg
- 1/2 cup raw rice
- 1 teaspoon salt, pepper, and garlic or to taste
- SAUCE:
- 2 tablespoons vegetable oil (i used butter)
- 2 tablespoons flour
- 1 tablespoon hungarian paprika or to taste
- 32 ounces jar sauerkraut, rinsed and drained
- 1/2 cup diced onion
- 2 teaspoons granulated sugar
- 1/2 cup chopped raw, cranberries
How To Make grandma's meatballs with sauerkraut
-
Step 1Meatballs: 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.
-
Step 2Sauce: 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.
-
Step 3Combine sauerkraut, cranberries, onion and sugar. Add to meatball mixture. Cook over medium heat for about one hour, stirring occasionally.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Meat Appetizers
Category:
Pork
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Ingredient:
Beef
Culture:
Hungarian
Method:
Stove Top
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