Oktoberfest German Meatballs Recipe Is Tender & Full of Flavor (30 Minutes, 10 Ingredients) by Donna John

My dad's side of the family is German. I grew up eating sauerkraut – and still do because of all the health benefits of sauerkraut. My dad's mom made a delicious hot sauerkraut recipe with onions and bacon that I've finally perfected. So I got the sauerkraut gene! Because I always have sauerkraut in the house and two freezers full of ground meat, when I saw this German meatball recipe I immediately printed it out and made it for dinner. This meatball recipe is definitely one that I'll make again.

The meatballs are super soft and moist. They are made with ground beef, ground pork, onion, fresh breadcrumbs (I grated three slices of bread), parsley, Worcestershire sauce, an egg and milk (I used evaporated milk). The meatballs are cooked on all sides in a frying pan until well browned and then removed to a plate. The sauerkraut and its liquid are poured in and then the meatballs placed gently on top. Cover and simmer until the meatballs are cooked through. So easy! (Evaporated milk is a great item to have in your pantry for recipes and baking.)

These German-style meatballs with sauerkraut are full of flavor and stay so moist because of the milk and the steam from the sauerkraut liquid. Serve this easy 30-minute meatball dinner with a fresh vegetable and a salad. German potato salad will be on my plate with the meatballs next time.

Cuisine: German / American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1 small onion, chopped fine
• 3/4 cup fresh breadcrumbs
• 1 tablespoon minced fresh flat-leaf parsley
• 1 teaspoon Worcestershire sauce
• 1 egg
• 1/2 cup milk (I used evaporated milk)
• 2 tablespoons vegetable oil, for frying
• 28 ounces (2 cans) or 1 jar (1 1/2 to 2 pounds) sauerkraut, undrained

Here's how to make it:

1. Combine the ground beef, ground pork, onion, breadcrumbs, parsley, Worcestershire sauce, egg and milk in a bowl. Season with salt and pepper. (You could use 1 1/2 pounds of ground beef and omit the ground pork.)
   
2. Mix until just combined.
   
3. Shape into meatballs.
   
4. Heat the oil in a skillet. Add the meatballs and cook until browned on all sides. Remove to a plate.
   
5. Drain any fat from the skillet (if desired). Add the sauerkraut and its liquid. Put the meatballs on top.
   
6. Cover and gently simmer until meatballs are cooked through.
   
7. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

Photo credit (all photos): Donna John

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