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German Meatballs

This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. —Iona Redemer, Calumet, Oklahoma
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    6 servings


  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup finely chopped onion
  • 3/4 cup fine dry bread crumbs
  • 1 tablespoon snipped fresh parsley
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 large egg, beaten
  • 1/2 cup 2% milk
  • 2 to 3 tablespoons vegetable oil
  • 1 can (27 ounces) sauerkraut, undrained
  • 1/3 to 1/2 cup water, optional
  • Additional snipped parsley


  • In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley.
    Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts
3 each: 376 calories, 22g fat (7g saturated fat), 114mg cholesterol, 1636mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 27g protein.

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  • Barb
    Jun 11, 2020

    Great recipe. The foundation of the meatballs and sauerkraut is truly delicious. As my husband will tell you, I cannot make a recipe as written. So, just some tiny additions. I had some leftover cooked rotini in the fridge that I added. In addition, I thought the noodles could use a little butter. Then, finally, I sprinkled maybe 1/2 tsp. Of caraway seed. When I served it, I put a very small dollop of sour cream. Oh, yes. We just bought 1/2 hog and there very many pounds of ground pork. Now we have a stellar way to use it.

  • Chumley5
    Feb 23, 2020

    This is a pretty good recipe and I like the fact that it is freezer friendly. Whenever I use sauerkraut I always rinse it in cold water several time since the brine is very salty. That might help those of you concerned about the sodium level.

  • mrscrazyed1
    May 15, 2019

    OMG these were good! Did not change a thing; served over sauerkraut. They were super simple to make and the leftovers were great.

  • phylleri
    Jun 21, 2018

    This is similar to the one my MIL made, but it had raw rice and cooked for a long time in the sauerkraut. Loved that this is much faster and very, very good.

  • JohnRascal2
    Jun 9, 2018

    Superb! I did, though, make a few personal adjustments (caraway seeds, German stone-ground mustard, even some bacon (who doesn't like bacon?). This is definately a basic recipe to adjust to your personal likings. Served over garlic mashed potatoes. Yum!! Leftover meatballs were great with pasta sauce over spaghetti.

  • lstclair
    Jun 7, 2018

    No comment left

  • Reno127
    May 15, 2018

    I love sauerkraut!!!!

  • LYNN3029
    Jan 27, 2018

    Loved this recipe. The meatballs are different and delicious.

  • katecrid47
    Jul 19, 2017

    These were very good. I did however bake these in the oven and they were fine. I also would've served them over sauerkraut but the family would not have it! HaHa. Will definitely make again. Thank you for sharing!

  • swinny
    Jun 18, 2017

    Delish!! I used ground turkey and 2 beer brats . Tasted fine :) and added caraway to the sauerkarut!!!