Meatballs And Sauerkraut

Meatballs And Sauerkraut

This recipe is absolutely delicious and I hope you like it. You can alter the seasonings to suite your tastes.
Serves: 4

Meatballs:
1 lb. bulk fresh Polish sausage meat or fresh Polish sausages and remove the meat from casings.
*If you can't find ground Polish sausage meat or Polish sausages then you can substitute with ground pork or any other ground meat will do.
A handful of seasoned breadcrumbs or my Mother-in-law used 2 slices of bread, soaked in a small amount of milk and incorporated into the meat mixture.

Ingredients:
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
1/2 tsp. garlic or onion powder or both ;)
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, drained
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

Directions:
Combine meatball ingredients and chill for approximately 1/2 an hour.
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Saute the onion, celery and juniper berries/capers 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 soaked skewers and that will prevent them from going up in smoke!
Serve meatballs on top of sauerkraut.
These are soooooooooooooooooooooo good!