- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup finely chopped onion
- 3/4 cup fine dry bread crumbs
- 1 tablespoon snipped fresh parsley
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 large egg, beaten
- 1/2 cup milk
- 2 to 3 tablespoons vegetable oil
- 1 can (27 ounces) sauerkraut, undrained
- 1/3 to 1/2 cup water, optional
- Additional snipped parsley
In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley.
Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently. Yield: 6 servings.
Reviews forGerman Meatballs
"These were very good. I did however bake these in the oven and they were fine. I also would've served them over sauerkraut but the family would not have it! HaHa. Will definitely make again. Thank you for sharing!"
"Delish!! I used ground turkey and 2 beer brats . Tasted fine :) and added caraway to the sauerkarut!!!"
"these look quite tasty... except for the sodium of 3 meatballs is 1636 mg - wow! I cant wait to make them tho'!"
"I made this for my husband and I last night and it was delicious. I only made a half batch since it was just two of us. The only changes I made was a bit of caraway added to the sauerkraut and I added a few new potatoes to the mixture. Definitely will be making this again."
""Brought my wife back to her German roots. The chopped onion and caraway seed suggestions from previous reviewers were spot on and we went a bit further and added in some thyme, sage, white wine before adding some extra wide egg noodles and sour cream to make a cream sauce. A pinch of salt and pepper and a handful of golden raisins to give it some sweetness to compliment the tangy kraut. A top 10 dish for sure on a cold winter night""
"so good, but like with most recipes I made changes to suit my taste and I like Bavarian kraut, But New Years diet says no sugar, so used reg. can of kraut, added caraway seed, 2 TBS Splenda, chopped onion and let the kraut sit for about 15 minutes before adding to the pan of meatballs and did drain the fat"
"Wow! Was a little skeptical about this one due to the seeming "lack" of seasonings in the meatballs but it is an AMAZING recipe! I always add a pinch of caraway seed to my kraut... and like another reviewer I didn't drain all the fat for extra flavor. I did have to add about 1/2 cup water but otherwise followed recipe to a T. Paired with a crusty bread and it was a perfect meal for a chilly winter night. And, my hubby actually thanked me 3 times for making it. Thanks for sharing... my German ancestors would be applauding this one as well. :)"
"I added the sauerkraut in the meat mixture before cooking and my husband and I loved every bit. I will be making this recipe again. I also couldn't find plain ground pork and I used Italian sausage so yummy."
"This may be my husbands favorite dish. This is easy and oh so good! We don't drain the fat for extra flavor, but otherwise don't change a thing."