Polish Smoked Meatballs With Savory Kraut
Servings
Prep Time
Cook Time
Ready In
Recipe: #8640
March 16, 2013
"It is important to use fresh sausage in this and not the presmoked type. Otherwise you will never shape it into meatballs."
Ingredients
- MEATBALLS
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- SAUERKRAUT
Nutritional
- Serving Size: 1 (541.5 g)
- Calories 1285.4
- Total Fat - 98.7 g
- Saturated Fat - 48.3 g
- Cholesterol - 265.5 mg
- Sodium - 3357.8 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 1.2 g
- Sugars - 11.4 g
- Protein - 63.4 g
- Calcium - 1173.9 mg
- Iron - 4.2 mg
- Vitamin C - 28.6 mg
- Thiamin - 0.7 mg
Step 1
Combine meatball ingredients until smooth, then chill.
Step 2
Saute the onion, celery and juniper berries in the oil until tender. Stir in the kraut, salt, pepper, apple juice, and water. Bring mixture to a boil, then reduce heat, cover and simmer for 60-90 minutes or until most all of the liquid has cooked away. Keep warm.
Step 3
Form meat mixture into meatballs, using wet hands. Grill meatballs (you can place on soaked skewers if you like)(I like grilling them on an oiled fine-mesh grate) over hot coals or broil or bake until cooked through. Serve meatballs with kraut.
Tips & Variations
No special items needed.
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