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Sauerkraut Meatballs with Paprikash Gravy

Sue Lau
Sauerkraut Meatballs in Paprikash Gravy are simmered in a creamy paprika-infused sauce and served over noodles, mashed, or spaetzle.
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Prep Time 45 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Hungarian
Servings 4
Calories 273 kcal

Equipment

  • food processor with chopping blade
  • electric mixer fitted with a paddle tool
  • 1 tablespoon cookie scoop
  • frying pan
  • pasta pot

Ingredients
  

For the meatballs:

  • 1 large egg
  • 1-1/2 cups sauerkraut
  • 1 teaspoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon meatloaf seasoning I used Edora brand
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 slices white bread torn into fine crumbs
  • 2 tablespoons sauerkraut juice or brine

Paprikash Gravy:

  • 8 ounces white mushrooms sliced
  • 1 medium onion chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1 tablespoon tomato paste
  • 1 tablespoon smoked paprika
  • 2-1/2 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup sour cream

Instructions
 

Make the meatballs:

  • Warm up egg in a cup of hot water for a few minutes so it is easy to mix.
  • Measure out about 1.5 cups jarred sauerkraut, draining brine back into the jar.
  • Squeeze the kraut dry in your hands or in a sieve, saving juice to the jar.
  • Chop the sauerkraut, small, as you might for chopped salad, to about the size of a grain of rice.
  • Measure your drained chopped kraut out to one cup and add to a KA mixer fitted with a paddle tool.
  • Add in the remaining ingredients including the egg.
  • Mix on low until ingredients come together and incorporate.
  • Use the cookie scoop to measure meat and squeeze hard into smooth rounded balls.
  • Cook in a nonstick skillet or add a small amount of oil into a SS pan. Brown and turn until cooked through; drain.
  • Should make 23-24 meatballs, give or take.

Make the paprikash gravy:

  • Heat butter and oil in a large skillet.
  • Add the mushrooms, onion and garlic, sauteeing until lightly browned and tender.
  • Add the flour, salt, black pepper and thyme, stirring to coat vegetables.
  • Stir in the tomato paste, paprika Worcestershire sauce, and beef stock, stirring over low heat until thickened and smooth.
  • Thin sour cream with 1/4 cup water. Stir into sauce and remove from heat while mixing in. Do not boil the sour cream.
  • Keep warm while preparing your noodles, rice, potatoes or spaetzle.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 273kcalCarbohydrates: 25gProtein: 8gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 73mgSodium: 1823mgPotassium: 588mgFiber: 4gSugar: 6gVitamin A: 1381IUVitamin C: 9mgCalcium: 124mgIron: 3mg
Keyword Sauerkraut recipes
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