Pork Meatballs And Sauerkraut
| This recipe is absolutely delicious and I hope you like it. You can alter the seasonings to suite your tastes. Prep: 25 minutes Cook: 120 minutes Servings: 4 |
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- Meatballs:
- 1 lb. bulk fresh Polish sausage meat or fresh polish sausages and remove the meat from casings.
- *If you don't want to use pork then you can substitute any ground meat.
- a handful of breadcrumbs or my Mother-in-law used 2 slices of bread, soaked in a small amount of milk and incorporated into the meat mixture.
- 1-1/2 Tbsp. parsley flakes or freshly chopped
- 1/2 an onion, finely chopped or minced
- 2 Tbsp. apple cider vinegar
- 1-1/2 tsp. Worcestershire sauce
- 1 tsp. Heinz 57 sauce
- 1 tsp. brown sugar
- 1/2 tsp. dill
- 1 tsp. parsley flakes
- 1/2 tsp. garlic or onion powder, whatever you prefer
- 1 egg
- 1 Tbsp. flour
- Sauerkraut:
- 2 Tbsp. oil
- 2 lbs. sauerkraut - no sugar added
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 Tbsp. capers
- Note: In Poland, Juniper berries are used but they are difficult to obtain here.
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup apple juice or vegetable broth (low sodium or homemade)
- 1 cup water
- Combine meatball ingredients and chill for approximately 1/2 an hour.
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- Saute the onion, celery and capers / juniper berries in oil until tender.
- Stir in the sauerkraut, salt, pepper, apple juice, and water.
- Bring mixture to a boil, then reduce heat to low, cover and simmer for 60-90 minutes or until most of the liquid has reduced.
- Keep warm.
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- Form meat mixture into meatballs, using wet hands.
- You can bake, fry or grill the meatballs.
- If you decide to grill them, use either metal skewers or soaked bamboo skewers. Soaking the skewers will prevent them from going up in smoke!
- Serve meatballs on top of sauerkraut.
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