Grandma's Meatballs with Sauerkraut
This is great served with sourdough or pumpernikel bread.
Photo by ifood.
1 lblean ground beef
1/2 craw rice
1 tspsalt, pepper, and garlic or to taste
2 Tbspvegetable oil (i used butter)
1 Tbsphungarian paprika or to taste
32 ozjar sauerkraut, rinsed and drained
1/2 cdiced onion
2 tspgranulated sugar
1/2 cchopped raw, cranberries
How to Make Grandma's Meatballs with Sauerkraut
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.