Polish Smoked Meatballs With Savory Kraut

Name: Polish Smoked Meatballs With Savory Kraut
Ingredients: Meatballs; 1 lb bulk fresh Polish sausage (or remove from casings); 2 tablespoons apple cider vinegar; 1 teaspoon Worcestershire sauce; 1 teaspoon brown Sugar Twin; 1/2 teaspoon allspice; 1/2 teaspoon ground ginger; 1 egg; 1 tablespoon oat flour or 1 tablespoon soy flour; Sauerkraut; 2 tablespoons oil; 2 lbs sauerkraut (no sugar added); 1 onion, chopped; 2 stalks celery, chopped; 1 tablespoon juniper berries; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup low-carb apple juice (or water); 1 cup water

19 ingredients

3 steps

Ingredients

Meatballs
1 lb bulk fresh Polish sausage (or remove from casings)
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon brown Sugar Twin
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 egg
1 tablespoon oat flour or 1 tablespoon soy flour
Sauerkraut
2 tablespoons oil
2 lbs sauerkraut (no sugar added)
1 onion, chopped
2 stalks celery, chopped
1 tablespoon juniper berries
1 teaspoon salt
1/2 teaspoon pepper
1 cup low-carb apple juice (or water)
1 cup water

Directions

1

Combine meatball ingredients until smooth, then chill.
2

Saute the onion, celery and juniper berries in the oil until tender. Stir in the kraut, salt, pepper, apple juice, and water. Bring mixture to a boil, then reduce heat, cover and simmer for 60-90 minutes or until most all of the liquid has cooked away. Keep warm.
3

Form meat mixture into meatballs, using wet hands. Grill meatballs (you can place on soaked skewers if you like)(I like grilling them on an oiled fine-mesh grate) over hot coals or broil or bake until cooked through. Serve meatballs with kraut.