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grandma's meatballs with sauerkraut

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

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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★★★★★ 1 Review
serves 4-6 servings
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For grandma's meatballs with sauerkraut

  • MEATBALLS:
  • 1 lb
    lean ground beef
  • 1 lg
    egg
  • 1/2 c
    raw rice
  • 1 tsp
    salt, pepper, and garlic or to taste
  • SAUCE:
  • 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

How To Make grandma's meatballs with sauerkraut

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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