>grandma kathleen’s meatballs with sauerkraut

>This recipe is a.maz.ing. A hearty, German-Hungarian dish, as my grandma says. One of those, do-it-ahead recipes that takes a little prep time, but once the prep is done, you let the crockpot do its magic. Seems it’s become a staple at our family get togethers.

grandma’s meatballs

3 lbs. hamburger
1 1/2 onions, chopped
2 eggs
1 1/4 c. long-grain white rice
big jar of sauerkraut
large can of tomato juice

Spice hamburger to taste with salt, pepper, garlic salt, paprika, chili powder. Mix together with uncooked rice and eggs. Put layer of sauerkraut on bottom of crockpot. Form meatballs about size of golf balls (or bigger). Layer meatballs with sauerkraut ending with layer of sauerkraut. Pour tomato juice over until visible on top layer. Cook at least 6 hrs. on high, turn to low if meatballs cooking too fast. Serve with potatoes and you’ve got yourself some comfort food…



  1. >Tenley…I love Irene's meatballs! Definitely a comfort food! One question for you though…Do you cook the rice before mixing with the hamburger, etc or not? Thanks!So enjoying your blog! Look forward to seeing what you might write each day!Love, Kimm

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