This is one more variation on the theme. Like Sauerkraut Gulyas, Transylvanian Layered Cabbage, Sausage and Kraut, Sauerkraut with Meatballs leads back to the same magnificent dish, Hungarian Cabbage Rolls. I didn’t put rice in the meatballs, because rice would make them too fragile and I like to keep the meatballs small. But given that rice is a component of cabbage rolls, albeit small amount, this dish does go rather well with a serving of cooked rice.
SAUERKRAUT WITH MEATBALLS
2 +2 Tbsp extra virgin olive oil
3/4 + 1/2 cups diced onions
1 tsp caraway seeds
500 g lean ground pork
salt and ground pepper to taste
2 Tbsp fine breadcrumbs
2 + 2 tsp Hungarian paprika
1/4 cup finely chopped fresh parsley
2 cloves of garlic, minced
1 egg
3-4 cups of sauerkraut, drained
1 red bell pepper, diced
2 thick slices of Canadian back bacon, diced
1 large tomato, chopped
2/3 cup homemade pork or chicken stock
2 Tbsp flour
1/2 cup sour cream
• Preheat oven to 350F.
• Place 2 Tbsp olive oil in a large non stick skillet.
• Add 3/4 cup onions and the caraway seeds to the skillet and sauté until onions are soft.
• Meanwhile place the ground pork, salt and pepper, breadcrumbs, 2 tsp Hungarian paprika and the freshly chopped parsley in a large mixing bowl.
• Add the soft onions, minced garlic and the egg.
• With clean hands, combine the meat mixture really well.
• Drain the sauerkraut and add to an oven proof metal pot.
• Add the remaining 2 tsp oil to the same skillet.
• Slowly sauté the remaining 1/2 cup onions.
• Add the onions to the sauerkraut with the remaining 2 tsp paprika and stir to combine.
• Arrange the diced bell pepper, tomatoes over the sauerkraut mixture.
• Form 20 meatballs from the meat mixture and arrange over the bell peppers ans the tomatoes.
• Scatter the diced back bacon on the top and add the meat stock.
• Cover and place in the preheated oven for 2-3 hours.
• Remove from heat and transfer the meatballs to a platter.
• Stir in the flour and the sour cream and put back the meatballs.
• Do not stir after the meatballs are put back; only shake the pot from side to side.
• Place back into the oven uncovered for one more hour.
• Remove from the oven and serve with sour cream and rice.
• Serves 4-6
