GRANDMA'S MEATBALLS WITH SAUERKRAUT

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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.

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