Sauerkraut meatballs are a cold-weather German dinner where pork and beef meatballs simmer right in tangy sauerkraut until everything tastes like the same pot. It is the kind of one-pan meal that asks for mashed potatoes and nothing else.

The flavor is sour and savory, lifted by caraway and a bay leaf, then rounded off with a swirl of sour cream at the end. If you already like the other German meatballs on this site, this is the cozy, brothy cousin that eats more like a stew.

Key Takeaways

  • Mix pork and beef for meatballs that stay juicy through a long simmer.
  • Brown the meatballs first so the sauerkraut picks up a roasted note.
  • Caraway and bay leaf are what make it taste German, not just sour.
  • Finish with tempered sour cream for a silky, tangy sauce.

How to Make Sauerkraut Meatballs

  1. Soak the bread in the milk for 5 minutes, then squeeze dry and crumble it into a bowl with the pork, grated onion, garlic, egg, parsley, paprika, salt, and pepper.
  2. Mix with your hands just until it holds together, then shape into 1.25-inch balls, about 16, and set them on a plate.
  3. Heat the oil in a wide pot and brown the meatballs in batches for 3 to 4 minutes per side until golden; they do not need to cook through.
  4. Push the meatballs to one side, add the sliced onion, and soften it 4 to 5 minutes, then stir in the caraway, bay leaf, and sauerkraut.
  5. Pour in the broth, bring to a simmer, cover, and cook the sauerkraut and meatballs 25 to 30 minutes until the meatballs are cooked through (160F / 71C).
  6. Temper the sour cream with a spoonful of hot broth, stir it in off the heat, and rest 5 minutes before serving.

Ingredients

For the meatballs

  • 1 lb (450 g) ground pork (or 1/2 lb pork plus 1/2 lb beef)
  • 1/2 small yellow onion, grated
  • 2 garlic cloves, minced
  • 1 slice white bread, crust removed, torn (or 1/3 cup plain breadcrumbs)
  • 1/4 cup milk
  • 1 large egg
  • 2 tbsp fresh parsley, chopped
  • 1 tsp sweet paprika
  • 3/4 tsp salt
  • 1/4 tsp black pepper

For the sauerkraut braise

  • 1 tbsp neutral oil
  • 1 small onion, sliced
  • 1 lb (450 g) sauerkraut, drained (rinse if you want it milder)
  • 1 tsp caraway seeds
  • 1 bay leaf
  • 2 cups (480 ml) beef or chicken broth
  • 1/2 cup sour cream

Tips for the best result

Use a wide pot so the meatballs brown instead of steam. German wine sauerkraut is milder and softer than the Eastern European sour stuff, but any bagged sauerkraut works. If the sauerkraut you buy is harsh, rinse it under cold water before adding it to the pot.

Do not skip browning the meatballs. That crust is where a lot of the flavor lives, and it keeps the meatballs from turning to mush during the long braise.

A sweet-tangy party version

The slow-cooker “Bavarian” style skips the broth and sour cream and goes sweet instead. Combine sauerkraut with cranberry sauce, chili sauce, brown sugar, and frozen meatballs, then cook on low until hot. It is the same idea with a party-appetizer personality, closer to the grape jelly meatballs crowd-pleaser than a sit-down dinner.

What to serve with it

Mashed potatoes are the classic move and the best way to catch the sauce. Buttered egg noodles or crusty bread also work. A simple green salad on the side keeps the plate from being all starch and sour.

Storage

Leftovers keep in the fridge for 3 to 4 days in a sealed container. The sauerkraut actually tastes better on day two. Reheat gently on the stove with a splash of broth so the sauce loosens back up. This dish freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQ

Can I use all beef instead of pork?

Yes. Use 1 lb of ground beef if that is what you have. Pork stays a little juicier through the simmer, but beef alone still makes a solid meatball. Add an extra tablespoon of milk to the mix to keep things tender.

Do I have to rinse the sauerkraut?

No, and many people prefer it unrinsed for maximum tang. Rinse it only if you find bagged sauerkraut too sharp for your taste, or if you are cooking for kids who hate sour flavors.

Can I make sauerkraut meatballs in a slow cooker?

You can. Brown the meatballs in a skillet first, then add everything to the slow cooker and cook on low for 4 to 5 hours. Skip the sour cream until the end, and stir it in off the heat so it stays smooth.

What kind of sauerkraut works best?

Any refrigerated or shelf-stable sauerkraut works. German-style wine sauerkraut is the mildest, while Polish or Eastern European varieties are more sour and salty. Taste yours before seasoning the meat so you do not over-salt.

Can I freeze the leftovers?

Yes. Cool the meatballs and sauerkraut completely, then freeze in a sealed container for up to 2 months. The texture holds up better than most cream-sauce dishes because the sour cream is added at the end, not cooked in.

Sources

If you like this, try the German Königsberger Klopse in caper sauce or the pan-fried German Frikadellen for two more takes on German meatballs. For the full set, browse our German meatball recipes roundup.