Mini Meatballs on Creamed Sauerkraut | Hearty & Served in 25 Minutes

Peel the onion and dice very finely. Wash the fresh flat-leaf parsley, shake dry, and chop finely. Drain the sauerkraut thoroughly in a sieve.

For the meatballs, place the mixed minced meat in a bowl. Add half of the diced onions, the egg, breadcrumbs, medium-hot mustard, dried marjoram, and half a teaspoon each of salt and freshly ground pepper. Knead everything thoroughly into a homogeneous meat mixture and shape into approx. 12 small mini meatballs with dampened hands.

Heat 1 tablespoon of clarified butter in a large pan over medium-high heat. Fry the mini meatballs all over for 6 to 8 minutes until evenly golden brown and cooked through. Then remove from the pan and set aside in a warm place.