Best Polish Smoked Meatballs With Savory Kraut Recipes

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POLISH SMOKED MEATBALLS WITH SAVORY KRAUT



Polish Smoked Meatballs With Savory Kraut image

It is important to use fresh sausage in this and not the presmoked type. Otherwise you will never shape it into meatballs.

Provided by PalatablePastime

Categories     Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb bulk fresh Polish sausage (or remove from casings)
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon brown Sugar Twin
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 egg
1 tablespoon oat flour or 1 tablespoon soy flour
2 tablespoons oil
2 lbs sauerkraut (no sugar added)
1 onion, chopped
2 stalks celery, chopped
1 tablespoon juniper berries
1 teaspoon salt
1/2 teaspoon pepper
1 cup low-carb apple juice (or water)
1 cup water

Steps:

  • Combine meatball ingredients until smooth, then chill.
  • Saute the onion, celery and juniper berries in the oil until tender. Stir in the kraut, salt, pepper, apple juice, and water. Bring mixture to a boil, then reduce heat, cover and simmer for 60-90 minutes or until most all of the liquid has cooked away. Keep warm.
  • Form meat mixture into meatballs, using wet hands. Grill meatballs (you can place on soaked skewers if you like)(I like grilling them on an oiled fine-mesh grate) over hot coals or broil or bake until cooked through. Serve meatballs with kraut.

Nutrition Facts : Calories 516.6, Fat 41.1, SaturatedFat 13.1, Cholesterol 132.3, Sodium 3125.6, Carbohydrate 17.2, Fiber 6.7, Sugar 5.9, Protein 20.3

POLISH MEATBALLS AKA KOTLETY



Polish Meatballs Aka Kotlety image

This is a Polish meatball type dish that is best made with higher quality ground beef. I prefer grass fed, but its certainly easy and tasty either way. I can be easily doubled for more people. Goes well with potatoes, but most carbs will do.

Provided by SlooowCooker

Categories     Meat

Time 40m

Yield 8 kotlety, 4 serving(s)

Number Of Ingredients 9

1 lb ground beef (or turkey, or pork, whatever, mix a few if you like)
1/2 medium onion, diced
1 garlic clove
1 egg
1/2 teaspoon salt
1/2 teaspoon marjoram
1/2 cup breadcrumbs or 1 slice bread, soaked in warm water and made mushy
8 ounces mixed mushrooms, washed and sliced
1/4 cup heavy cream

Steps:

  • Mix all ingredients for the kotlety in a bowl till everything comes together.
  • Make golf-ball sized, or a bit larger, balls with the meat and place on a plate until needed.
  • Heat a large skillet and use your preferred oil/fat, then turn the heat down low once it's heated all the way through.
  • Put the meat on, it should sizzle lightly. If it doesn't, your heat is too low.
  • Each kotlet should be cooked for a 3-4 minutes per side, then flipped. It will take a little time to heat them all the way through, slice with a knife if unsure.
  • Once all the kotlety are cooked, put them to the side.
  • Keep the heat low, and sautee the mushrooms in the pan, making sure all the browned bits and fat coat them.
  • Once the mushrooms are cooked, add the heavy cream and deglaze the pan.
  • Serve kotlely, pour sauce on top.

Nutrition Facts : Calories 373.9, Fat 24.5, SaturatedFat 10.6, Cholesterol 150.4, Sodium 488.1, Carbohydrate 11.9, Fiber 0.8, Sugar 1.6, Protein 24.9

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