Baked Sauerkraut Balls with Mustard Beer Dipping Sauce

• Meat

  • 1/2 lb Ground meat

• Produce

  • 1/2 tsp Sage
  • 1/4 tsp Thyme

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 (16 ounce can Sauerkraut

• Condiments

  • 1/2 cup Dijon mustard
  • 1 tsp Horseradish

• Baking & Spices

  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Pepper, ground
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Sea salt

• Beer, Wine & Liquor

  • 1 cup Beer, dark

Found on amindfullmom.com

Description

Ingredients

• ½ pound ground meat (I used sirloin, but turkey, chicken or pork work)
• ½ teaspoon rubbed sage
• ¼ teaspoon thyme
• ½ teaspoon ground pepper
• ½ teaspoon sea salt
• ¼ teaspoon red pepper flakes
• ¼ teaspoon ground nutmeg
• 1 (16 ounce) can sauerkraut, well drained and lightly chopped
• 1 egg, beaten
• For Sauce:
• 1 cup dark beer
• ½ cup Dijon Mustard
• 1 teaspoon horseradish

Directions

• Mix together meat and seasonings. Cover and refrigerate overnight for maximum flavor, but not necessary.
• Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet.
• Mix together sauerkraut and egg into meat mixture. Shape into 1 inch balls. Bake for 20 minutes, or until browned.
• For sauce, reduce beer over low heat until it is reduced to ½ cup. Once beer is reduced, stir in Dijon mustard and horseradish.
• Serve meatballs alongside mustard sauce.