German Meatballs with Sauerkraut
A hearty, comforting plant-based twist on a classic dish-perfect with potatoes, bread, or pasta!
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
- 2 tbsp mustard stone ground or yellow
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.
- Add mustard into the pot and stir just before turning off the stove.
- Enjoy immediately!