Meatballs in Sauerkraut Nest

For the cooking stock:

In a saucepan, lightly heat oil, lightly sweat flour in it. Then remove from the heat and add the paprika powder. Add caraway seeds and finely chopped onion, pour in 1 l of water. Add pork ribs and belly meat, tomatoes, paprika, bay leaf spice, bring to boil, season with bouillon cube and salt.

For the meatballs:

Sauté finely chopped onion in a little bit of oil until soft, mix with minced pork shoulder, crushed egg, garlic clove, paprika powder, bell pepper and salt, season spicy. Add the long grain rice and mix well.

Lightly squeeze the sauerkraut. Form meat mixture into balls about 3 cm in diameter and fold into the sauerkraut. Carefully place balls into the boiling broth. Simmer gently for about 40 to 50 minutes at a rather low heat.

Since the sauerkraut can separate from the meatballs during the cooking time, first make a nest out of the sauerkraut for serving on the plate.

Put 2 or 3 meatballs on the sauerkraut and bring them to the table garnished with a little bit of sour cream.

Drink: Goldbräu

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