My granny used to make sauerkraut and meat balls has anyone ever had them and if so how do you make yours?

Question

granny just made then with ground beef,rice and onion.and put them in the sauerkraut with enough water to simmer till done,any ideas or variations?????

Answer 1

This is how I was taught.
German Kraut & Meatballs

3 tablespoons vegetable oil
1 lb potatoes, scrubbed and sliced
8 ounces red cabbage, cored and coarsely sliced
1/2 cup diced onions
1 whole Granny Smith apple diced
8 ounces lean ground veal
8 ounces ground lean pork
1 cup fresh breadcrumbs
1/2 teaspoon grated lemons, rind of
2 tablespoons fresh parsley, chopped
2 tablespoons white wine
Worcestershire sauce, to taste
salt and black pepper, to taste
2 teaspoons all-purpose flour
1 tablespoon fresh lemon juice
1 tablespoon capers, drained

In 4-quart saucepan over medium-high heat, heat 2 tbsp oil. Add potatoes, cabbage, apple and onion; cook about 5 minutes until crisp-tender, stirring frequently. Add ½ cup water; cover and cook for 10 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine veal, pork, breadcrumbs, grated lemon peel, 1 tbsp. of the chopped parsley, salt and pepper; blend everything together with your hands or a wooden spoon. Shape mixture into 1½“ balls.
In 12" skillet over medium-high heat, heat 1 tbsp. oil; cook meatballs about 15 minutes, turning frequently until well browned on all sides.
Using a slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm.
Stir flour into drippings in skillet; add the lemon juice, remaining 1 tbsp. parsley and Worcestershire sauce and capers.
Gradually stir in ¾ cup water; increase heat to high. Bring to boil; reduce heat to low; cook 1 minute.
To serve, pour mixture over meatball-cabbage mixture in saucepan and toss well.
Spoon into serving bowl.

Answer 2

Haven't had them, but they do sound good! Was granny German, by any chance?