Grandma's Meatballs with Sauerkraut
By
Pat Duran
@kitchenChatter
1
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.
This is great served with sourdough or pumpernikel bread.
Photo by ifood.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
4-6 servings
Prep:
20 Min
Cook:
1 Hr
Method:
Stove Top
Ingredients
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MEATBALLS:
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1 lblean ground beef
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1 largeegg
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1/2 craw rice
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1 tspsalt, pepper, and garlic or to taste
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SAUCE:
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2 Tbspvegetable oil (i used butter)
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2 Tbspflour
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1 Tbsphungarian paprika or to taste
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32 ozjar sauerkraut, rinsed and drained
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1/2 cdiced onion
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2 tspgranulated sugar
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1/2 cchopped raw, cranberries
How to Make Grandma's Meatballs with Sauerkraut
- 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. - 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. - Combine sauerkraut, cranberries, onion and sugar.
Add to meatball mixture.
Cook over medium heat for about one hour, stirring occasionally.
