Ingredients
For the Meatballs:
1/4 cup finely chopped onion
1 pound lean ground beef
1/2 pound ground pork
3/4 cup plain breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1 egg, whisked
1/2 cup milk
2 tablespoons olive oil
8 ounces bacon, chopped
32 ounces sauerkraut (undrained)
For the Mustard Gravy:
2 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
1/2 cup milk
1/2 cup chicken broth
2 tablespoons German mustard (or Dijon mustard)
Salt and pepper to taste
Instructions:
Prepare the Onion: Place the chopped onion in a small, microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for another minute until softened.
Make the Meatballs: In a large bowl, combine the softened onion, ground beef, ground pork, breadcrumbs, salt, pepper, parsley, Worcestershire sauce, whisked egg, and milk. Mix everything thoroughly and form into 2-inch meatballs. Set aside.
Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then remove them from the skillet and set aside.
Cook the Bacon and Sauerkraut: Drain the oil from the skillet and add the chopped bacon. Cook until crispy. Drain most of the bacon grease, leaving a little in the pan. Stir in the sauerkraut and combine it with the bacon. Place the browned meatballs back into the skillet, cover, and reduce the heat to medium-low. Let the meatballs cook for 20 minutes, or until fully cooked through.
Prepare the Mustard Gravy: In a small bowl, combine the milk and chicken broth. In a separate small saucepan, melt the butter over medium heat and cook the garlic for 2 minutes until softened. Whisk in the flour and cook for an additional 2 minutes. Slowly whisk in the milk and broth mixture, stirring continuously until the gravy thickens and just begins to boil. Stir in the mustard and season with salt and pepper to taste.
Serve: Drizzle the mustard gravy over the meatballs and sauerkraut, and enjoy!
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