Meatballs With Sauerkraut Recipes

Steps:

• In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.

Steps:

• Heat 1 teaspoon coconut oil in a Dutch oven over medium heat. Add the onions and saute until tender, 2 to 3 minutes. Remove from the heat.
• In a large bowl, combine the beef, onions, garlic, egg, rice, breadcrumbs, 1 teaspoon salt and 1 teaspoon pepper and stir until well combined. Scoop the meatballs using a 2-tablespoon or 1-ounce scoop and put on a plate or baking sheet until ready to sear. You should have about 20 meatballs.
• Heat 1 tablespoon coconut oil in the Dutch oven over medium heat and working in batches, brown the meatballs, about 2 minutes on each side. Remove from the pot and drain the fat.
• Return the Dutch oven to medium heat, add the tomato sauce and scrape up the browned bits from the bottom of the pot. Stir in the sauerkraut, Italian seasoning and salt and pepper, to taste. Put the meatballs into the sauce in one layer. Turn the heat to medium low, cover and simmer until meatballs are no longer pink on the inside and the rice is tender, 20 to 25 minutes.

Steps:

• In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low until heated through, 4-5 hours. If desired, top with chives to serve.

Steps:

• ---------Formeatballs---------.
• Combine all ingredients in a large bowl, mix well.
• Make meatballs small, place in a roasting pan or 13X9 casserole dish.
• ------ForSauce----------.
• Combine sauce ingredients in a large bowl.
• Pour over meatballs.
• Bake at 350, uncovered for 2 hours.
• When I make these ahead of time, I reheat in a crockpot on high for 4 hours, but make extra sauce to keep them moist and delicious.

Steps:

• In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
• Shape into 1½" to 2" meatballs, and chill until set.
• Heat the oil in a large skillet, and brown the meatballs on all sides.
• Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
• Add sauerkraut and juice to skillet, and top with meatballs.
• Cover and simmer for 15-20 minutes or until meatballs are done.
• Add water or wine if necessary to keep sauerkraut moist.
• Sprinkle with parsley for garnish.
• Serve with buttered boiled potatoes.

Steps:

• Defrost meatballs ahead of time by placing in the refrigerator before cooking.
• Heat dutch oven or large sauce pan over medium heat, add oil.
• Add onions to the dutch oven and saute for about 2 minutes.
• Add garlic to the dutch oven and continue to saute for about 1 minute then remove pot from heat.
• Remove onions and garlic to a bowl and set aside.
• Add meatballs to the same pot, using left over oil. Over medium heat, get all meatballs hot to the touch, and possibly brown a bit if desired.
• Add Tomatoes, spices, and sauerkraut and begin to simmer, checking sauce for taste after a few minutes to see if you need any more salt, pepper or other spices.
• Simmer on low for about 25 minutes.
• Serve with root vegetables or rice as you prefer.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain., Place sauerkraut in a food processor; cover and process until finely chopped. Add to pan. Stir in the cream cheese, parsley, prepared mustard, garlic powder, pepper and 1/4 cup bread crumbs; cook and stir over medium heat until cream cheese is melted. Transfer to a large bowl; cover and refrigerate for at least 2 hours., Shape meat mixture into 1-1/2-in. balls. Combine flour and ground mustard in a shallow bowl. In another bowl, whisk eggs and milk. Place remaining bread crumbs in a third shallow bowl. Coat meatballs with flour, then dip in eggs and roll in bread crumbs., In an electric skillet or deep fryer, heat oil to 375°. Fry meatballs, a few at a time, for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve with additional prepared mustard.

Steps:

• 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.

Steps:

• In 4-quart saucepan over medium-high heat, heat 2 tbsp oil.
• Add potatoes, cabbage and onion; cook about 5 minutes until crisp-tender, stirring frequently.
• Add ½ cup water; cover and cook for 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine veal, pork, breadcrumbs, grated lemon peel, 1 tbsp.
• of the chopped parsley, salt and pepper; blend everything together with your hands or a wooden spoon.
• Shape mixture into 1½“ balls.
• In 12" skillet over medium-high heat, heat 1 tbsp.
• oil; cook meatballs about 15 minutes, turning frequently until well browned on all sides.
• Using a slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm.
• Stir flour into drippings in skillet; add the lemon juice, remaining 1 tbsp.
• parsley and Worcestershire sauce and capers.
• Gradually stir in ¾ cup water; increase heat to high.
• Bring to boil; reduce heat to low; cook 1 minute.
• To serve, pour mixture over meatball-cabbage mixture in saucepan and toss well.
• Spoon into serving bowl.

Steps:

• In mixing bowl combine ground beef, soup mix, prepared bread crumbs and eggs. Mix well and form into 2-inch diameter meat balls. Place in a 13 x 9 x 2-inch baking pan Meanwhile, combine sauerkraut, cranberry sauce, chili sauce, brown sugar and water in medium sauce pan; bring to a boil and simmer for 5 minutes. Pour sauerkraut mixture over meatballs and bake, uncovered, at 350°F (175°C) for 1 to 1 1/2 hours.

Steps:

• In a large bowl, combine the soup mix and bread crumbs; crumble beef over mixture and mix well. Shape into 18 meatballs. Place in an ungreased 13-in. x 9-in. baking dish. , In a large saucepan, combine the cranberry sauce, sauerkraut, water, chili sauce and brown sugar. Bring to a boil. Pour over meatballs. , Bake, uncovered, at 350° for 1-1/2 hours or until meat is no longer pink. Serve with mashed potatoes.

Steps:

• Mix first four ingredients and shape into 1 inch meatballs.
• Place meatballs in a 9 X 13 baking pan.
• Pour remaining ingredients in a sauce pan.
• Bring to a boil.
• Pour sauce over meatballs and bake at 350 F for 1 hour.
• Test one meatball (I know this is hard- LOL) to make sure it's done.

Steps:

• To make meatballs combine: Mix, form meatballs and brown.
• To make sauce combine: Heat all of this together and add meatballs.
• Simmer, covered for 1 1/2 hours.
• Best if made a day or so ahead of serving time.