There’s something timeless and comforting about a plate of juicy meatballs nestled in a bed of warm, tangy sauerkraut. German Meatballs with Sauerkraut is one of those underappreciated regional dishes that packs a punch in both flavor and tradition. Combining well-seasoned pork or beef meatballs with fermented cabbage, this dish is a beautiful example of traditional German cooking: simple ingredients, bold taste, and a dish that sticks to your ribs in the best way possible.
Whether served as a weeknight dinner or part of a larger German feast, this hearty classic is satisfying, affordable, and full of cultural character. Let’s explore how to make this authentic recipe at home and why it deserves a place on your table.
The Origins of German Meatballs with Sauerkraut
While many associate German cuisine with sausages and schnitzel, meatballs (Frikadellen or Klopse) have long been a staple across German-speaking regions. Variations exist from Hamburg to Bavaria – some made with pork, others with veal or beef – each prepared slightly differently depending on local tradition.
Pairing meatballs with sauerkraut is especially popular in southern Germany, where the fermented cabbage plays a starring role in everyday meals. The tang of the sauerkraut cuts through the richness of the meat, creating a perfect balance of flavors and textures. This dish may not be as internationally famous as schnitzel, but it’s pure German comfort food.
Ingredients for Authentic German Meatballs with Sauerkraut
For the Meatballs (makes 12):
500g (1 lb) ground pork or beef (or a mix)
1 medium onion, finely chopped
1 egg
2 slices white bread, soaked in milk and squeezed dry
1 tbsp fresh parsley, chopped
1 tsp mustard (preferably German)
Salt and pepper to taste
1/2 tsp marjoram (optional)
1 tbsp oil or butter for frying
For the Sauerkraut:
2 cups German sauerkraut (rinsed and lightly drained)
1 small onion, finely chopped
1 apple, peeled and grated
1 tsp caraway seeds (optional)
1/2 cup broth or apple juice
1 tbsp sugar or honey
Salt and pepper to taste
1 tbsp butter or oil
Optional Sides:
Mashed potatoes
German Potato Salad
Rye bread or crusty rolls
How to Make German Meatballs with Sauerkraut (Step-by-Step)
Step 1: Mix the Meatball Ingredients
In a large bowl, combine the ground meat, soaked bread, egg, mustard, chopped onion, parsley, and seasonings. Mix gently with your hands until well incorporated. Form into meatballs about the size of a walnut.
Step 2: Brown the Meatballs
Heat oil or butter in a skillet over medium heat. Fry the meatballs in batches until browned on all sides but not fully cooked through (about 6–8 minutes). Remove and set aside.
Step 3: Prepare the Sauerkraut
In the same pan, add a bit more butter or oil and sauté the chopped onion until translucent. Add the grated apple and cook for 2–3 minutes. Stir in sauerkraut, broth or apple juice, sugar, and caraway seeds. Simmer for 5 minutes.
Step 4: Combine and Simmer
Nestle the browned meatballs into the sauerkraut mixture. Cover the pan and simmer on low heat for 20–25 minutes, until the meatballs are fully cooked and the flavors have melded. Stir gently once or twice to prevent sticking.
Tip: Don’t overmix the meatball mixture – it should stay tender. For extra flavor, use bone broth in the sauerkraut instead of water or stock.
How to Serve German Meatballs with Sauerkraut
This dish is meant to be hearty, comforting, and shared. Traditionally, it’s served hot straight from the skillet with simple sides like:
It pairs beautifully with a crisp German pilsner, a malty Dunkel, or a dry Riesling. Add a slice of rustic rye bread and you’ve got a full Bavarian-style meal.
Variations & Regional Twists
Bavarian twist: Add a splash of beer to the sauerkraut for depth and richness.
Berlin style: Use ground veal and add capers or anchovy paste to the meat mixture, similar to Königsberger Klopse.
Modern version: Substitute turkey or plant-based meat alternatives for a lighter meal.
German Meatballs with Sauerkraut may not be the flashiest dish in the German cookbook, but it’s one of the most satisfying. With tender, juicy meatballs and flavorful sauerkraut cooked to perfection, this is a recipe that speaks to the heart of authentic German home cooking. It’s easy, hearty, and perfect for weeknights or family-style feasts.
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