Polish Smoked Meatballs With Savory Kraut

4
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In


"It is important to use fresh sausage in this and not the presmoked type. Otherwise you will never shape it into meatballs."

Original recipe yields 4 servings
OK
  • MEATBALLS
  • 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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