grandma's meatballs with sauerkraut
(1 rating)
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.
(1 rating)
yield
4 -6 servings
prep time
20 Min
cook time
1 Hr
method
Stove Top
Ingredients For grandma's meatballs with sauerkraut
- MEATBALLS:
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1 lblean ground beef
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1 lgegg
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1/2 craw rice
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1 tspsalt, pepper, and garlic or to taste
- SAUCE:
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2 Tbspvegetable oil (i used butter)
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2 Tbspflour
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1 Tbsphungarian paprika or to taste
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32 ozjar sauerkraut, rinsed and drained
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1/2 cdiced onion
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2 tspgranulated sugar
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1/2 cchopped raw, cranberries
How To Make grandma's meatballs with sauerkraut
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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.
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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.
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3Combine 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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