How to make it

  • Combine egg and 1/4 cup of the beer; stir in bread crumbs, 3/4 salt & lots of pepper. Add ground beef and mix well.
  • Shape into 1 1/4 inch meatballs. Brown the meatballs in oil & drain off the fat. Stir in the onion, parsley, beef soup base, thyme, bay leaf and the rest of the beer. Bring to boiling; reduce heat, cover & simmer for 20 minutes. Remove meatballs from the skillet; cover and keep warm. Discard the bay leaf.
  • Drain the sauerkraut; rinse and stir into onion mixture; bring to boiling. Combine cornstarch and 2 T. of cold water; stir into sauerkraut mixture. Cook and stir until thickened and bubbly.
  • If you're really lucky to find them, use hoagie sized rye or pumpernickel rolls ! Split and toast rolls. Place sauerkraut mixture on bottom of roll; top with meatballs and sprinkle with shredded Swiss cheese.
  • Note: To make this gluten-free, use gluten-free beer, substitute gluten-free breadcrumbs and serve on gluten-free bread instead of hoagie rolls.

Reviews & Comments 3

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  • desertgal 9 years ago
    Love it!
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  • juliecake 10 years ago
    I'm such a fan of sauerkraut, will give this a try!!
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  • possumqueen 10 years ago
    This sounds sooo good. Not a fan of the taste of caraway seeds - but I'm thinkin regular old sauerkraut will do just fine.
    Was this review helpful? Yes Flag

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