Polish Smoked Meatballs With Savory Kraut
Recipe: #8640
March 16, 2013
Categories: Pork Sausage, Cabbage, Eastern European, July 4th, Labor Day, Potluck, Grilling (Outdoor), Sugar Substitute, more
"It is important to use fresh sausage in this and not the presmoked type. Otherwise you will never shape it into meatballs."
Original is 4 servings
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 by Step Method
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
No special items needed.
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