Combine beef, egg, onion, water, bread crumbs and salt and pepper until
well mixed. Shape into 1 1/2inch meatballs. Fry in hot oil until brown.
(they do not to be cooked all the way through)Drain. Place meatballs in
slow cooker.
Pour sauerkraut over meatballs. Add a little water maybe 1/2 cup to jar
to rinse out and add to slow cooker. Add corn starch to cold water and
pour over top of sauerkraut. Cook on low 4 to 5 hours. Serve over mashed
potatoes.
NOTES- You can also use a Swedish meatball mix for the meatballs.
Either way is good.
When I make this recipe I freeze individual portions and get 10 meals
with two meatballs each. It freezes very well. At the same time I use
a 5 pound bag of potatoes and once they are cleaned and mashed make
enough servings to freeze one each for the meatballs.
Recipe can also be halved and use a can of sauerkraut instead of jar.
This recipe is adapted from my Mom who adapted or adopted it from her
husbands family.
The meatkaballs name comes from Mom and I had to use it.
Also note- I'm not going to fancy plate my food. I'm cooking for just
me or just me and my husband. What you see is what you get.
Originally Submitted
2/18/2010
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