Sauerkraut Meatballs in Paprikash Gravy – Palatable Pastime Palatable Pastime

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Sauerkraut Meatballs in Paprikash Gravy are simmered in a creamy paprika-infused sauce and served over noodles, mashed, or spaetzle.


Sauerkraut Meatballs in Paprikash Gravy

By Sue Lau | Palatable Pastime

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Sauerkraut Meatballs in Paprikash Gravy is my recipe of the day. It is a favorite of mine, as I really do love any  kind of paprikash, goulash, or stroganoff. I  also love  various butter and Makhani curries of this type, which are all nicely saucy. And in Indian  cuisine, they also love eating flatbread with their curries and scoop up the food.

While not an Indian flatbread, I would easily have dunked a baguette or hunk of sourdough in this. It’s just  the right thing to do!

Sauerkraut Meatballs in Paprikash Gravy

 

Sauerkraut Meatballs in Paprikash Gravy

As for sides to serve with this meal, I would go for fried apples, applesauce, or red cabbage, among others. Perhaps some German Potato Salad?

Sauerkraut Meatballs in Paprikash Gravy

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Langallo (Hungarian Pizza) is the Eastern European version of the  Italian  classic, made on focaccia with Hungarian sausage and bacon.

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Traditional Hungarian chicken in creamy paprika sauce  and mushrooms is perfect over buttered noodles.

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Roasted Cauliflower Paprikash combines roasted cauliflower florets  with mushrooms in  a creamy paprika and  sour cream sauce.

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Special Product Used in  these Sauerkraut Meatballs:

Edora Meatloaf Seasoning

(sold at some specialty grocers such as Jungle Jim’s  in Fairfield Ohio, or on Amazon as well.)

Edora is a nice seasoning that contains tons of different nuanced flavors, such as:

Paprika, Onion, Chili Powder, Black Pepper, Smoked Paprika, Parsley,  Nutmeg, Lovage, Garlic, Cumin, Thyme, Marjoram, Rosemary, Celery, Cardamom, Mustard Seed, Oregano, and Salt.

As you can see, it has quite a few spices, so I just buy  mine locally. However, you could add appropriate amounts of paprika, onion, chili, pepper and smoked paprika and probably not fare to poorly, even if not delicately flavored.

Meatloaf Seasoning

 

Sauerkraut Meatballs in Paprikash Gravy

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Print Recipe

Sauerkraut Meatballs with Paprikash Gravy

Sue Lau

Sauerkraut Meatballs in Paprikash Gravy are simmered in a creamy paprika-infused sauce and served over noodles, mashed, or spaetzle.

Prep Time 45 minutes

Cook Time 15 minutes

Course Main Course

Cuisine American, Hungarian

Servings 4

Calories 273 kcal

  • food processor with chopping blade

  • electric mixer fitted with a paddle tool

  • 1 tablespoon cookie scoop

  • frying pan

  • pasta pot

For the meatballs:

  • 1 large egg
  • 1-1/2 cups sauerkraut
  • 1 teaspoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon meatloaf seasoning I used Edora brand
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 slices white bread torn into fine crumbs
  • 2 tablespoons sauerkraut juice or brine

Paprikash Gravy:

  • 8 ounces white mushrooms sliced
  • 1 medium onion chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1 tablespoon tomato paste
  • 1 tablespoon smoked paprika
  • 2-1/2 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup sour cream

Make the meatballs:

  • Warm up egg in a cup of hot water for a few minutes so it is easy to mix.

  • Measure out about 1.5 cups jarred sauerkraut, draining brine back into the jar.

  • Squeeze the kraut dry in your hands or in a sieve, saving juice to the jar.

  • Chop the sauerkraut, small, as you might for chopped salad, to about the size of a grain of rice.

  • Measure your drained chopped kraut out to one cup and add to a KA mixer fitted with a paddle tool.

  • Add in the remaining ingredients including the egg.

  • Mix on low until ingredients come together and incorporate.

  • Use the cookie scoop to measure meat and squeeze hard into smooth rounded balls.

  • Cook in a nonstick skillet or add a small amount of oil into a SS pan. Brown and turn until cooked through; drain.

  • Should make 23-24 meatballs, give or take.

Make the paprikash gravy:

  • Heat butter and oil in a large skillet.

  • Add the mushrooms, onion and garlic, sauteeing until lightly browned and tender.

  • Add the flour, salt, black pepper and thyme, stirring to coat vegetables.

  • Stir in the tomato paste, paprika Worcestershire sauce, and beef stock, stirring over low heat until thickened and smooth.

  • Thin sour cream with 1/4 cup water. Stir into sauce and remove from heat while mixing in. Do not boil the sour cream.

  • Keep warm while preparing your noodles, rice, potatoes or spaetzle.

From the kitchen of palatablepastime.com

Calories: 273kcalCarbohydrates: 25gProtein: 8gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 73mgSodium: 1823mgPotassium: 588mgFiber: 4gSugar: 6gVitamin A: 1381IUVitamin C: 9mgCalcium: 124mgIron: 3mg

Keyword Sauerkraut recipes

Nutrition Facts

Sauerkraut Meatballs with Paprikash Gravy

Amount Per Serving

Calories 273
Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g50%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 73mg24%

Sodium 1823mg79%

Potassium 588mg17%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 6g7%

Protein 8g16%

Vitamin A 1381IU28%

Vitamin C 9mg11%

Calcium 124mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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