SCRUMPTIOUS SAUERKRAUT BALLS
The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!
Provided by Marie Velez-Kirk
Categories Appetizers and Snacks Meat and Poultry Pork
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
- Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.
- Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 10.7 g, Cholesterol 48.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 6.6 g, Sodium 785.4 mg, Sugar 1.5 g
PORCUPINE MEATBALLS IN SAUERKRAUT
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.
SWEET AND SOUR MEATBALLS III
Slow cooked sweet and sour meatballs with a twist. These meatballs sound strange, but become addicting. They give new meaning to sweet & sour! Enjoy!
Provided by JOYJENSEN
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 3h10m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
- Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 34.9 g, Cholesterol 94.6 mg, Fat 15.2 g, Fiber 2.3 g, Protein 19.8 g, SaturatedFat 5.3 g, Sodium 476.6 mg, Sugar 25.3 g
CRANBERRY SAUERKRAUT MEATBALLS
I tried these meatballs at a birthday party for a friend, and now I make them all the time. They are super easy to make and perfect for a potluck or a Sunday afternoon football game. -Lisa Castelli, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 4h15m
Yield about 5 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 250mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
SAUERKRAUT MEATBALLS
Make and share this Sauerkraut Meatballs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 586.8, Fat 28.9, SaturatedFat 8.2, Cholesterol 109.4, Sodium 372.7, Carbohydrate 47.2, Fiber 5.4, Sugar 5.8, Protein 33
BAVARIAN STYLE MEATBALLS
These are very good, and very easy; the meatballs are made in cooked in a slow cooker. I sometimes like to add a can of chunk pineapple when I make them, and then I substitute pineapple juice for the water.
Provided by Ter Denlinger
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 4h5m
Yield 7
Number Of Ingredients 6
Steps:
- In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
- Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 76.7 g, Cholesterol 49.5 mg, Fat 17.1 g, Fiber 6 g, Protein 11.5 g, SaturatedFat 7.7 g, Sodium 1953.5 mg, Sugar 54.2 g
MEATBALLS WITH SAUERKRAUT
Make and share this Meatballs with Sauerkraut recipe from Food.com.
Provided by SweetSueAl
Categories Meat
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
GRANDMA'S MEATBALLS WITH SAUERKRAUT
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
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.
GERMAN MEATBALLS WITH SAUERKRAUT
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
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
CRAZY MEATBALLS
Make and share this Crazy Meatballs recipe from Food.com.
Provided by SilentCricket
Categories Meat
Time 2h30m
Yield 1 9x13 pan of meatballs, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, mix ground beef, bread crumbs, and onion soup mix.
- Form into meatballs.
- Place in 9x13" pan.
- In saucepan, combine chili sauce, cranberry sauce, sauerkraut, brown sugar and water.
- Simmer over low heat till mixed.
- Pour over meatballs.
- Bake at 325 for 2 hours.
Nutrition Facts : Calories 334, Fat 6.9, SaturatedFat 2.6, Cholesterol 28.9, Sodium 258.6, Carbohydrate 60.2, Fiber 1.1, Sugar 53.5, Protein 9.2
SAUERKRAUT MEATBALL APPETIZERS
My friend Mary, a diehard Packer fan, shared this recipe. It's perfect for tailgate parties, potlucks, or family gatherings. You won't recognize the saurkraut at all. It has a wonderful sweet/sour chunky sauce with just a little kick to it. There are never any leftovers.
Provided by PanNan
Categories Meat
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
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.
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