German Meatballs 2

These German meatballs are hearty, savory, and deeply satisfying. A mix of ground beef and ground pork gives them a richer flavor and juicier texture than beef alone. Breadcrumbs soaked in milk, a beaten egg, chopped onion, parsley, and Worcestershire sauce round out the mixture.

Brown the meatballs first to build a crust, drain the fat, then nestle them on top of sauerkraut in the same skillet. The sauerkraut does all the sauce work. As the meatballs simmer for 15-20 minutes, the tangy kraut juices steam up into the meat while the meatball drippings season the kraut. It’s a two-way flavor exchange.

Shape them into 2-inch balls for even cooking. Eighteen meatballs from 1 ½ pounds of meat means each one is generously sized and stays juicy through the simmer.

Kitchen Tips

• Use undrained sauerkraut. The brine adds liquid for simmering and extra tang.
• Don’t skip draining the fat after browning. Sauerkraut absorbs grease and turns unpleasantly oily.
• Add water only if the skillet looks dry during simmering. The sauerkraut usually provides enough liquid.
• Test one meatball by cutting it in half. No pink should remain in the center.

Variations

• Caraway addition: Stir 1 teaspoon of caraway seeds into the sauerkraut for a more authentically German flavor.
• Grainy mustard: Serve with a side of whole grain mustard for dipping.
• With potatoes: Serve over boiled or mashed potatoes to soak up the sauerkraut juices.