Sauerkraut Meatballs in Tangy Tomato Gravy

Savory, tender, and full of bold flavor, Sauerkraut Meatballs offer a nostalgic twist on traditional meatballs. Popular in Eastern European kitchens but loved far beyond, these juicy meatballs are slow-simmered in a tangy tomato-sauerkraut sauce that brings richness, acidity, and an unexpected depth to every bite.

Perfect for hearty dinners, cozy cold-weather meals, or make-ahead weekday lunches, this dish pairs beautifully with mashed potatoes, buttered egg noodles, or rye bread.

Whether you’re new to cooking with sauerkraut or already a fan, this recipe is about to become a star in your home menu.

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⭐ Why This Recipe Works

• Great flavor balance: The combination of beef, onion, herbs, and tangy kraut hits every note.
• No breadcrumbs required: Sauerkraut adds moisture and texture.
• Slow-simmered sauce: Enriches the flavor and softens the kraut.
• Freezer-friendly: Make in batches and store for quick comfort food dinners.
• Naturally gluten-free: As long as your sauerkraut and broth are certified gluten-free.

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🧾 Ingredients (Serves 4–6)

For the Meatballs:

• 1 lb (450 g) ground beef
• ½ lb (225 g) ground pork
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1 egg
• 1 tsp Dijon mustard
• 1 tsp dried marjoram
• ½ tsp caraway seeds (optional)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup cooked white rice (cooled)
• 1 tbsp olive oil (for browning)

For the Sauce:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cups sauerkraut, drained and roughly chopped
• 1½ cups crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp sugar
• 1 cup low-sodium beef broth
• Salt & pepper to taste
• Fresh parsley, for garnish

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⏱ Time Overview

• Prep time: 20 minutes
• Cook time: 35–40 minutes
• Total time: ~1 hour
• Make ahead: Yes – stores well refrigerated or frozen

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👨‍🍳 Instructions

Step 1 – Prepare the Meatballs

In a large bowl, combine ground beef, ground pork, grated onion, garlic, egg, mustard, marjoram, caraway seeds, salt, pepper, and rice. Mix gently with your hands or a fork until just combined. Don’t overwork the mixture.

Shape into small meatballs, about 1½ inches in diameter. You should get around 16–20 meatballs.

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Step 2 – Brown the Meatballs

In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium heat. Working in batches, sear the meatballs on all sides until lightly browned (they don’t need to be fully cooked through yet). Set aside on a plate.

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Step 3 – Build the Sauce

In the same skillet, add 2 tbsp olive oil and sauté the chopped onion until translucent, about 5 minutes. Stir in sauerkraut and cook for another 5 minutes, allowing it to soften and absorb the aromatics.

Add the tomato paste and stir until well incorporated. Then pour in crushed tomatoes, beef broth, smoked paprika, and sugar. Bring to a simmer and season with salt and pepper to taste.

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Step 4 – Simmer the Meatballs

Gently place the browned meatballs into the simmering sauce. Spoon some of the sauce over them. Cover and reduce heat to low. Simmer for 25–30 minutes, until the meatballs are cooked through and the flavors have melded.

Uncover during the last 5 minutes if the sauce needs to reduce slightly.

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Step 5 – Serve and Garnish

Garnish with freshly chopped parsley and serve hot.

Suggested Sides: Creamy mashed potatoes, German-style spätzle, buttered noodles, or crusty bread.

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💡 Expert Tips

• For a lighter version, substitute ground turkey or chicken.
• Want it spicier? Add a pinch of red chili flakes to the sauce.
• Rice substitute: Cooked quinoa or millet works as well for binding.
• Make it creamy: Swirl in a splash of sour cream just before serving.

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🧊 Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze in sauce for up to 3 months. Thaw in the fridge overnight.
• Reheat: Gently rewarm on the stove or microwave in short bursts.

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❓ FAQs

What type of sauerkraut should I use?
Look for raw, refrigerated sauerkraut with minimal additives. Drain but don’t rinse it — the tanginess is part of the flavor!

Can I make this in the oven?
Yes. After browning the meatballs, add everything to a Dutch oven and bake covered at 350°F (175°C) for 30–40 minutes.

Can I double the recipe?
Absolutely. Use a larger pot and add an extra 10 minutes to the simmer time.

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