Best Porcupine Meatballs In Sauerkraut Recipes

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PORCUPINE MEATBALLS IN SAUERKRAUT



Porcupine Meatballs in Sauerkraut image

Many versions of this recipe exist out there, but this is a 4-2 recipe as well. In this recipe I was looking to use up some frozen meatballs we have had sitting around for a long time.

Provided by David Hawkins

Categories     Meat

Time 1h

Yield 2 , 2 serving(s)

Number Of Ingredients 9

12 medium frozen meatballs
1 (15 ounce) can crushed tomatoes
1/2 cup sauerkraut
1 1/2 teaspoons dried Italian seasoning
1/2 yellow onion
1/2 garlic clove
1/8 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes

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.

Nutrition Facts : Calories 88, Fat 0.7, SaturatedFat 0.1, Sodium 662, Carbohydrate 20.1, Fiber 5.7, Sugar 1.8, Protein 4.2

PORCUPINE MEATBALLS



Porcupine Meatballs image

Provided by Miriam Garron

Time 50m

Yield 18 meatballs

Number Of Ingredients 13

1 scallion, roughly chopped
2 teaspoons peeled, chopped fresh ginger
3 tablespoons fresh cilantro
1/2 pound ground pork (preferably pork butt)
1 1/2 teaspoons dry sherry or vermouth
1 1/2 teaspoons toasted sesame oil
1 1/2 teaspoons hot Asian chili sauce (Sriracha)
Freshly ground black pepper
1 large egg
1 3-ounce package Oriental-flavor ramen noodles, with seasoning packet
Vegetable oil, for frying
Salt
Sweet chili sauce, for dipping

Steps:

  • Pulse the scallion, ginger and cilantro in a food processor until finely chopped. Add the pork, sherry, sesame oil, hot chili sauce, 1/4 teaspoon pepper, the egg and half (1 1/4 teaspoons) of the ramen seasoning; process until smooth. Refrigerate the mixture for 15 minutes.
  • Heat 4 inches of vegetable oil in a medium heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees.
  • Soak the ramen noodles in a bowl of hot tap water for 5 minutes, flipping once; they should be pliable enough to pull apart without breaking. Drain well and pat dry. Carefully pull the strands apart; cover with plastic wrap.
  • With dampened hands, shape 1 scant tablespoon of the pork mixture into a ball. Wrap and press some noodles around the ball, letting a bit of meat show through. Repeat with the remaining meat and noodles.
  • Fry the meatballs in the hot oil in batches, adjusting the heat as needed, until the noodles are crisp and golden brown and the meat is cooked through, about 2 minutes. Transfer to a paper-towel-lined plate to drain; season with salt. Serve with sweet chili sauce for dipping.

GRANDMA'S MEATBALLS WITH SAUERKRAUT



Grandma's Meatballs with Sauerkraut image

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...

Provided by Pat Duran

Categories     Meat Appetizers

Time 1h20m

Number Of Ingredients 13

MEATBALLS:
1 lb lean ground beef
1 large egg
1/2 c raw rice
1 tsp salt, pepper, and garlic or to taste
SAUCE:
2 Tbsp vegetable oil (i used butter)
2 Tbsp flour
1 Tbsp hungarian paprika or to taste
32 oz jar sauerkraut, rinsed and drained
1/2 c diced onion
2 tsp granulated sugar
1/2 c chopped raw, cranberries

Steps:

  • 1. Meatballs: 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.
  • 2. Sauce: 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.
  • 3. Combine sauerkraut, cranberries, onion and sugar. Add to meatball mixture. Cook over medium heat for about one hour, stirring occasionally.

PORCUPINE MEATBALLS



Porcupine Meatballs image

These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

Steps:

  • In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Nutrition Facts : Calories 421 calories, Fat 21g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 1317mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.

GERMAN MEATBALLS WITH SAUERKRAUT



German Meatballs with Sauerkraut image

The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill.

Provided by Toby Jermain

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/4 lbs lean ground beef
1/2 lb ground pork
1/2 cup finely chopped onion
3/4 cup fine dry breadcrumb
3 tablespoons finely chopped parsley
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper (more to taste)
1 teaspoon garlic granules
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup milk
2 -3 tablespoons extra virgin olive oil
1 (32 ounce) jar sauerkraut, undrained,not canned if avoidable
water or white wine, as needed
additional chopped parsley (to garnish) (optional)
hot buttered boiled potato, as accompaniment

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.

Nutrition Facts : Calories 436.6, Fat 24.4, SaturatedFat 8.3, Cholesterol 135.1, Sodium 1863.3, Carbohydrate 19.8, Fiber 4.9, Sugar 4.6, Protein 33.9

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