Munich-Style Meatballs over Sauerkraut
Munich-Style Meatballs over Sauerkraut - Savory meatballs and sauerkraut: a classic combination
Nutritional values
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 76.1 μg | (127 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,235 mg | (31 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 213 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the meatballs
- 1 stale White roll
- 1 shallot
- 3 Tbsps chopped parsley
- 600 grams mixed Ground meat (such as ground beef, ground pork)
- 1 Tbsp medium hot Mustard
- 1 egg
- 20 grams clarified butter
- For the sauerkraut
- 1 onion
- 40 grams Lard
- 800 grams Sauerkraut (canned)
- 1 bay leaf
- 4 Juniper berries
- 100 milliliters dry white wine
- 100 milliliters Beef broth
- salt
- freshly ground peppers
Preparation steps
For the sauerkraut: Peel, halve and slice the onion. Heat the lard in a large saucepan and sauté the onion until tender. Add the sauerkraut and sauté 5 minutes, breaking up with a fork. Add the spices and pour wine and broth over mixture. Cover and simmer for about 1 hour. Season with salt and pepper.
For the meatballs: Tear the roll into bite-sized pieces and soak in lukewarm water. Squeeze bread to remove excess water. Peel the shallot, finely chop and cook in a pan in 1 tablespoon hot oil. Stir in half of the chopped parsley and remove from heat. Mix with the ground meat, mustard, egg and well-squeezed bread and season with salt and pepper. Shape the ground meat mixture into small meatballs and sauté in hot clarified butter until golden brown. Reduce the heat and cook until the meatballs are done. Spoon the sauerkraut into a serving dish and top with the meatballs. Sprinkle with remaining parsley and serve.
