Sauerkraut with meatballs – how about big, wonderfully juicy ones?

Recipe:
500 g minced meat, e.g., from the Rotaks counter
500 g sauerkraut, e.g., from Pärna farm
2 large carrots
2 large onions
1-2 handfuls of pearl barley or barley groats
A bit of sour cream
Salt

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Instructions:

1. Rinse and soak the barley. If you pour boiling water over it, it will speed up the process.
2. Chop the peeled onions and braise them with grated carrots and minced garlic in a stew pot with a bit of butter.
3. Set half of the mixture aside, then add the sauerkraut, barley, water, salt, pepper, and bay leaves to the pot.
4. Braise covered over low heat, or pop it into a preheated oven for about half an hour.
5. Make the meatballs – mix in the reserved onion-carrot mixture, a little breadcrumbs, sour cream, thyme, and season to taste.
6. Shape into large meatballs – I usually make about 8-10 of them.
7. Once the cabbage is halfway cooked, use a spoon to make as many little hollows in the cabbage as you have meatballs, and nestle the meatballs into them.
8. Cover with a lid and bake in the oven until done. Remove the lid towards the end so the meatballs get a lovely golden brown.
9. Bon appétit! 🙂

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