Serve as is, with a slice of bread and/or with pasta (any kinds of pasta, well except lasagna :)).
Step 1: Method
400 g ground meat (beef or pork, whichever you prefer)
4 generous tbsp either half cooked or fully cooked rice
1-2 tsp sliced/chopped onion
a pinch of salt and pepper
1 jar sauerkraut (30 oz), drain but reserve water
1/2 of an onion, sliced
2 tbsp oil
1 heaping tbsp flour
1/2 tbsp sweet paprika powder
1 c sour cream
Meatballs: Mix all ingredients and with wet hands form balls, place on a plate, set aside
Broth: Into a pot, add in drained sauerkraut and 2 L of water and half jar of the pickled water. Heat oil, saute onion until fragrant then add in flour an paprika, stir to combine. Add onion mixture into the pot and stir to combine.
Drop balls into the pot and cook in low-medium heat until meatballs are cooked.
Serve warm topped with sour cream