Meatballs and Sauerkraut
Meatballs and sauerkraut simmer beef meatballs in a sweet-sour ketchup and gingersnap sauce, letting tangy kraut turn the skillet into a hearty German-inspired supper.
π¨βπ³ Instructions
Mix ground beef, egg, bread crumbs, half the salt, and pepper until just combined.
Shape into 1 inch meatballs.
In a wide pan, simmer ketchup, water, gingersnap crumbs, brown sugar, and remaining salt for 5 minutes.
Add the meatballs and sauerkraut to the sauce.
Cover and simmer gently until the meatballs are cooked through and the sauce thickens around the kraut.
Serve hot over noodles or mashed potatoes.
π· Perfect Pairings
Complete your meal with these
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