German Meatballs and Sauerkraut Recipe

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I have never thought to serve meatballs on sauerkraut until I tasted this. Wow, forget about meatballs and spaghetti ~ this is delish! Perfect for anytime, and especially for Octoberfest. To serve several guests, I made the meatballs, cooked them and refrigerated a day ahead. About an hour before serving time, I spooned the sauerkraut into bottom of my vintage Farberware Buffet Server, plopped the meatballs on top, covered and heated til hot and heavenly! Of course you can cut time by using pre-made meatballs, and have this to the table in a flash. Based on a recipe from Homestyle Amish Kitchen Cookbook by Harvest House Publishers 2010.

Prep time:
Cook time:
Servings: 6


Cost per serving $1.42 view details


  1. In mixing bowl combine ground beef, pork, bread crumbs, onion, parsley, salt, pepper, Worcestershire sauce, egg and milk. Mix well and form into 2-inch Balls.
  2. Heat oil in large skillet and brown meatballs. Remove meatballs and drain fat from skillet.
  3. Spoon undrained sauerkraut into skillet and top with meatballs. Cover and simmer 15-20 minutes without stirring until meat is cooked completely. Add water or broth if needed during cooking so it doesn’t become too dry.
  4. (If making meatballs a day ahead, brown and cook them through; drain and store covered in refrigerator.)
  5. Yield: 5-6 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 316g
Recipe makes 6 servings
Calories 402  
Calories from Fat 241 60%
Total Fat 26.89g 34%
Saturated Fat 8.47g 34%
Trans Fat 0.86g  
Cholesterol 111mg 37%
Sodium 1375mg 57%
Potassium 681mg 19%
Total Carbs 15.38g 4%
Dietary Fiber 5.0g 17%
Sugars 4.82g 3%
Protein 24.53g 39%



  • ShaleeDP
    September 22, 2015
    An awesome recipe you have. Thank you for sharing with us.

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