This recipe of meatballs brings together the bold flavors of German-inspired comfort food with a vegan twist.
The tangy, sweet undertones of sauerkraut pair perfectly with the hearty and flavorful meatballs!
While I’m not German and can’t say it’s fully traditional, it’s my plant-based take on this classic combination.
What makes this dish amazing is how versatile it is. Serve it with creamy mashed potatoes, crusty bread, or even your favorite pasta.
Each option gives it a slightly different spin, so you can enjoy it your way.
If you’re familiar with German cuisine, I’d love to know—does this capture the traditional flavors? Your feedback would mean so much!
Ingredients and Tips for Success
- Vegan Meatball Base: I used 75% Impossible Mince and 25% OmniPork Mince for a great flavor and texture. You can also try lentils or tofu for a homemade wholefood option.
- Sauerkraut: You can’t beat homemade sauerkraut. But any store-bought German-style sauerkraut will do. Its tangy kick adds the perfect contrast to the savory meatballs.
- Meatball Texture: Keep your hands slightly damp when shaping the meatballs. This helps create smooth, evenly sized portions. I added bread to the mixture to contribute moisture and improve texture without drying out the meatballs. Potato starch acts as the binding agent in place of eggs, ensuring they hold together perfectly while remaining plant-based.
How to Serve and Store Meatballs and Sauerkraut
Pair these meatballs and sauerkraut with mashed potatoes for a classic feel. Or, try them with crusty bread or pasta for variety.
This dish is also great for meal prep! Store leftovers in an airtight container in the fridge for up to three days. You can freeze them, too, for quick and easy meals later.
German Meatballs with Sauerkraut
Ingredients
Meatballs
- 1 lb vegan ground meat
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 1 tbsp parsley dry or chopped fresh
- 1 large slice white bread
- 1 tbsp sweet paprika powder
- 1 tbsp potato starch
- 1 tsp black pepper
Sauerkraut
- 1.6 lb sauerkraut finely shredded
- 1 apple shredded
- 3 bay leaves
- 3 tbsp tomato paste
- 1 tbsp sugar or maple syrup
- 1 tsp caraway seeds
- 8 juniper berries
Instructions
- SOAK the white bread for a couple of minutes in cold water.
- MIX: onion, garlic, black pepper, parsley, sweet paprika powder, potato starch, ground meat. Squeeze the soaked bread and add it to the mixture.
- FORM small meatballs about the size of a walnut, and set them aside.
- COMBINE: Place the sauerkraut in a pot with shredded apple, tomato paste, bay leaves, caraway seed, juniper berries, and sugar/maple syrup. ADD water to almost cover the sauerkraut. Bring to a boil. Turn the heat down and add the meatballs.
- SIMMER: Cover the pot and simmer everything for about 15 minutes or until the meatballs are cooked through; carefully stir from time to time so not to break the meatballs.Add a little more water if too dry. Or, if there is too much liquid, boil with the lid off to evaporate some of the liquid.
- Enjoy immediately!
If you love sauerkraut as much as I do, here’s another recipe from Poland!
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