Best 6 Sauerkraut Sausage Meatballs Recipes

EASY SAUERKRAUT AND SAUSAGE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil.
• Place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. Flake sauerkraut into a large bowl and add sausage; mix well. Form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet.
• Bake in the preheated oven until cooked through and browned, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

SAUERKRAUT MEATBALLS

Steps:

• In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.

SAUERKRAUT-SAUSAGE MEATBALLS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain., Place sauerkraut in a food processor; cover and process until finely chopped. Add to pan. Stir in the cream cheese, parsley, prepared mustard, garlic powder, pepper and 1/4 cup bread crumbs; cook and stir over medium heat until cream cheese is melted. Transfer to a large bowl; cover and refrigerate for at least 2 hours., Shape meat mixture into 1-1/2-in. balls. Combine flour and ground mustard in a shallow bowl. In another bowl, whisk eggs and milk. Place remaining bread crumbs in a third shallow bowl. Coat meatballs with flour, then dip in eggs and roll in bread crumbs., In an electric skillet or deep fryer, heat oil to 375°. Fry meatballs, a few at a time, for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve with additional prepared mustard.

GERMAN MEATBALLS WITH SAUERKRAUT

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.

MEATBALLS WITH SAUERKRAUT

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.