Savory Cranberry Sauerkraut Meatballs are a delicious blend of flavors, combining the tanginess of sauerkraut and the sweetness of cranberries, perfect for any meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking and Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
1 cup sauerkraut, drained and chopped
1/2 cup fresh cranberries, chopped (or 1/2 cup canned cranberry sauce)
1/2 cup breadcrumbs
1/4 cup finely chopped onion
1/4 cup fresh parsley, chopped
1 large egg
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon olive oil (for frying)
Instructions
Preheat the oven to 375°F.
In a large bowl, combine ground beef, sauerkraut, chopped cranberries, breadcrumbs, onion, parsley, egg, garlic powder, salt, black pepper, and paprika. Mix until well combined.
Form the mixture into meatballs, about 1.5 inches in diameter.
Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes.
Transfer the browned meatballs to a baking dish.
In a separate bowl, whisk together cranberry juice, brown sugar, soy sauce, and Dijon mustard.
Pour the sauce over the meatballs in the baking dish. Cover with foil and bake for 25-30 minutes, or until the meatballs are cooked through.
Remove the foil and bake for an additional 10 minutes to thicken the sauce.
Serve warm.
Notes
For a spicier kick, add 1/2 teaspoon of red pepper flakes to the meat mixture.
Substitute ground turkey or chicken for a leaner option while maintaining flavor.