Savory Meatballs and Kraut: A Family Recipe
A Delicious Tradition
This mouthwatering dish has been a staple in my family for as long as I can remember. The combination of savory meatballs and tangy kraut, tempered by a hint of tomato, is a match made in heaven. And the best part? It’s incredibly easy to make and freezes beautifully.
The Perfect Meatball Ratio
For the meatballs, I use a mix of ground pork, beef, and veal. You can easily customize the ratio to your taste, but I find that using Jimmy Dean or Bob Evans mild sausage and lean ground beef works beautifully. And don’t forget to skip the veal if you prefer!
Tips for Tender Meatballs
When browning the meatballs, be gentle and turn them frequently to prevent a crust from forming. This ensures they cook evenly and retain their juices. And remember, they should be cooked about 50% through at this stage.
Assembling the Dish
In a large stockpot, combine two cans of sauerkraut (I like Thrifty Maid or Silver Floss brand) with their juices. Gently place the partially-cooked meatballs on top of the kraut, followed by a can of condensed tomato soup and another can of water. Cover and simmer on medium heat for 1 hour, or until the meatballs are cooked through.
The Result: Moist, Flavorful Kraut
This long simmer is crucial for cooking the meatballs and infusing the kraut with their rich flavors. And don’t worry, the result won’t be soupy – just moist and delicious.
Serve and Enjoy!
Traditionally, we serve this dish with boiled white potatoes and a side of Hellman’s mayonnaise (although my mom swears by Duke’s!). A cold pilsner or lager is the perfect accompaniment. And be warned: these meatballs are addictive!
Recipe Details
Yield: Serves 8 normal people (or fewer really hungry folks!!)
Difficulty: Easy
Total Time: 1 1/2 hours (maybe a little more)
Active Time: 30 minutes
Ingredients
- 1/2 pound each, lean ground pork, lean ground beef, and ground veal
- 1/2 C bread crumbs
- 1/4 C onions, finely chopped
- 1/2 green pepper, finely chopped
- Salt and pepper
- 1 egg
- 1/2 C raw white rice
- 1/4 C water
- 2 – 14 oz. size cans sauerkraut
- 1 can Campbell’s condensed tomato soup
- 1 can water
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