Frikadellen in Munich Style with Sauerkraut

Ingredients

• 1 old-fashioned roll
• 1 Shallot
• 3 tbsp freshly chopped parsley
• 600 g mixed ground beef
• 1 tbsp Medium-hot mustard
• 1 egg
• 20 g clarified butter
• 1 onion
• 40 g pork lard
• 800 g canned sauerkraut
• 1 bay leaf
• 4 juniper berries
• 100 ml dry white wine
• 100 ml meat broth
• Salt
• black pepper (ground)

Instructions

1. 1.

   Peel, halve, and slice the onion into strips. Heat the lard in a large pot and sauté the onions until translucent. Add the sauerkraut, cook for 5 minutes while loosening with a fork. Add the bay leaf, juniper berries, wine, and broth; cover and simmer for about an hour. Season with salt and pepper.

2. 2.

   Soak the roll in lukewarm water. Peel and finely chop the shallot; sauté it in a pan with 1 tbsp oil until translucent. Mix half of the parsley into the shallot mixture, remove from heat. Combine the ground beef, mustard, egg, and well-drained roll with the shallot-parsley mix; season with salt and pepper. Shape small meatballs and fry them in hot clarified butter until golden brown on all sides. Reduce heat and let them finish cooking. Arrange the sauerkraut in a bowl, place the meatballs on top, and sprinkle with remaining parsley before serving.