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 vote
Comments:
Serves:
4-6 servings
Prep:
20 Min
Cook:
1 Hr
Method:
Stove Top
Ingredients
- 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
MEATBALLS:
SAUCE:
How to Make Grandma's Meatballs with Sauerkraut
- 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. - 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. - 3Combine sauerkraut, cranberries, onion and sugar.
Add to meatball mixture.
Cook over medium heat for about one hour, stirring occasionally.
