Sauerkraut Meatballs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Wonderful as an appetizer or main dish. Recipe doubles nicely.”
1hr 40mins

Ingredients Nutrition


  1. In 4-quart saucepan over medium-high heat, heat 2 tbsp oil.
  2. Add potatoes, cabbage and onion; cook about 5 minutes until crisp-tender, stirring frequently.
  3. Add ½ cup water; cover and cook for 10 minutes, stirring occasionally.
  4. Meanwhile, in a large bowl, combine veal, pork, breadcrumbs, grated lemon peel, 1 tbsp.
  5. of the chopped parsley, salt and pepper; blend everything together with your hands or a wooden spoon.
  6. Shape mixture into 1½“ balls.
  7. In 12" skillet over medium-high heat, heat 1 tbsp.
  8. oil; cook meatballs about 15 minutes, turning frequently until well browned on all sides.
  9. Using a slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm.
  10. Stir flour into drippings in skillet; add the lemon juice, remaining 1 tbsp.
  11. parsley and Worcestershire sauce and capers.
  12. Gradually stir in ¾ cup water; increase heat to high.
  13. Bring to boil; reduce heat to low; cook 1 minute.
  14. To serve, pour mixture over meatball-cabbage mixture in saucepan and toss well.
  15. Spoon into serving bowl.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a