Polish Smoked Meatballs With Savory Kraut
Created by Sue on March 16, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 90m
- Recipe #8640
Ingredients
- MEATBALLS
- 1 pound fresh Polish sausage (bulk sausage, removed from casings or fresh bratwurst or fresh breakfast sausage)
- 2 tablespoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon brown sugar or Splenda brown sugar
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1 egg
- 1 tablespoon flour
- SAUERKRAUT
- 2 tablespoons oil
- 2 pounds cold pack sauerkraut
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon juniper berries or caraway seed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup apple juice
- 1 cup water
How to Make
-
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.
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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.
Nutritional Facts
- 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