Ingredients
- Ground beef: 1 lb (450g)
- Ground pork: ½ lb (225g)
- Onion: 1 small, grated
- Garlic: 2 cloves, minced
- Cooked rice: ½ cup
- Egg: 1
- Dijon mustard: 1 tsp
- Dried marjoram: 1 tsp
- Salt & pepper: To taste
- Sauerkraut: 2 cups, drained and chopped
- Crushed tomatoes: 1½ cups
- Tomato paste: 1 tbsp
- Beef broth: 1 cup
- Onion (for sauce): 1 medium, chopped
- Olive oil: 2 tbsp
- Smoked paprika: 1 tsp
- Sugar: ½ tsp
- Fresh parsley: For garnish
Instructions
- In a bowl, mix beef, pork, grated onion, garlic, rice, egg, mustard, marjoram, salt, and pepper.
- Form into small meatballs. Brown in olive oil in a large skillet; set aside.
- In the same skillet, sauté chopped onion. Add sauerkraut and cook 5 mins.
- Stir in tomato paste, crushed tomatoes, broth, paprika, and sugar. Simmer.
- Add meatballs to sauce, cover, and simmer 25–30 mins until cooked through.
- Serve hot, garnished with parsley, over mashed potatoes or noodles.
Notes
- Use raw refrigerated sauerkraut for best flavor.
- Make a double batch and freeze leftovers.
- Swirl in sour cream at the end for a creamy finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg