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Hungarian Meatballs and Sauerkraut


1 pound ground beef
1 pound ground pork
1/2 cup Italian bread crumbs
1 egg, beaten
1 tablespoon minced onion
1 clove garlic, minced
2 teaspoons dried parsley
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon allspice
1/2 teaspoon paprika
1/4 cup canola oil
8-10 small red potatoes, quartered
1 cup chopped green pepper
14.5 oz. sauerkraut

Preheat oven to 375 degrees. In a large bowl, combine ground beef, ground pork, bread crumbs, egg, minced onion, garlic, parsley, salt, pepper, allspice, and paprika. Mix together until everything is combined. (I like to use my hands to ensure everything is mixed well.) Form into large meatballs and place in greased oblong baking dish. Bake meatballs for 40-50 minutes until browned.

While meatballs are baking, heat a large skillet with oil. Add potatoes and green pepper and cook until potatoes start to tender. Add sauerkraut and simmer until potatoes are cooked through. Serve with meatballs. Serves 4-6.