Sauerkraut with meatballs

This is one of my favorite ways to use sauerkraut. It's super easy to do and the flavor of the sauerkraut doesn't disappear in other flavors. So if you love sauerkraut try to make this simple dish!

Course Dinner Dish

Cuisine German

Keyword ground meat, sauerkraut

Diet Paleo

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 498

Author Simone

Ingredients

500 g ground beef
1 tbsp Italian herbs dried
1 tsp garlic powder
1 tsp onion powder
Salt and pepper
750 g sauerkraut drained weight

Gravy

3 tbsp coconut oil
1 tsp onion powder
1 tsp garlic powder
300 ml chicken stock
2 tbsp arrowroot or cornstarch
Salt and pepper
1 tbsp coconut aminos or substitute with soy sauce
Delicious with cauliflower or mashed potatoes

Metric - Us customary

Instructions

Mix the minced meat with the spices, garlic, onion powder, salt, and pepper. Mix well and shape into balls the size of a ping pong ball.
Fry the meatballs until cooked and golden brown. Remove the meatballs from the pan and fry the sauerkraut in the same pan until heated through.
Make a gravy by heating a small saucepan with coconut oil. Mix the arrowroot with one or two tablespoons of the chicken stock.
Add the onion powder, garlic powder, and the rest of the broth to the pan. Add the arrowroot mixture and the coconut aminos. Bring to a boil so that it forms a thick sauce. If it is too thick, add some extra broth.
Serve the sauerkraut with the meatballs and the gravy.

Nutrition