German Pork Meatballs with Apples and Sauerkraut

Here is my favorite pork meatball recipe with apples and sauerkraut, featuring tender meatballs seasoned with caraway seeds and Dijon mustard, simmered in apple cider with sweet apples and tangy sauerkraut.

This recipe is one of those cozy, comforting dinners that’s perfect for fall and winter. The combination of pork, apples, and sauerkraut might sound unusual, but trust me – the maple syrup balances everything out and makes the flavors work together beautifully.

What Kind of Ground Pork Should I Use?

For this recipe, you’ll want to use ground pork with a fat content around 80/20 or 85/15 – this gives you enough fat to keep the meatballs moist and flavorful without making them greasy. If you can only find lean ground pork, don’t worry, the recipe will still work, though your meatballs might be a bit less juicy. Some grocery stores label their ground pork by fat percentage, but if yours doesn’t, regular ground pork (not labeled as extra lean) is usually your best bet. You can also ask your butcher to grind pork shoulder for you, which has great flavor and the right amount of fat for meatballs.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground pork: You can use ground turkey or chicken for a leaner option, though the meatballs will be a bit less juicy. Ground beef works too, but you’ll lose some of that classic pork-and-sauerkraut pairing.
• Breadcrumbs: Panko, crushed crackers, or rolled oats all work well here. If you’re gluten-free, try almond flour or gluten-free breadcrumbs – just add an extra tablespoon since they absorb differently.
• Apples: Any firm apple variety works great – Granny Smith, Honeycrisp, or Fuji are all good choices. Just avoid softer apples like Red Delicious that might turn mushy.
• Apple cider: Apple juice works in a pinch, though it’s a bit sweeter. You can also use chicken or vegetable broth with a splash of apple cider vinegar to mimic that tangy apple flavor.
• Dijon mustard: Yellow mustard or whole grain mustard both work fine. If you only have mustard powder, use 1 teaspoon mixed with a little water.
• Sauerkraut: Don’t skip the sauerkraut – it’s really what makes this dish special and balances the sweetness of the apples.

Watch Out for These Mistakes While Cooking

Overworking the meat mixture will give you tough, dense meatballs instead of tender ones – mix just until the ingredients come together, then stop.

Skipping the browning step might seem like a time-saver, but those caramelized edges add serious flavor to the dish, so make sure your pan is hot enough that the meatballs sizzle when they hit the oil.

Using too much sauerkraut can overpower the sweetness of the apples and make the dish too tangy, so stick to the recommended amount and taste before adding any extra.

The biggest mistake is not checking the internal temperature of your meatballs – they should reach 160°F in the center, and if you’re unsure, cut one open to make sure there’s no pink remaining before serving.

What to Serve With Pork Meatballs with Apples and Sauerkraut?

These pork meatballs are hearty and tangy, so they pair really well with something starchy that can soak up all that apple cider sauce. Creamy mashed potatoes or buttered egg noodles are my go-to choices – they’re simple and let the meatballs shine. If you want something a bit different, try serving them over spaetzle or with a side of crusty rye bread for dipping. A simple cucumber salad or some roasted root vegetables like carrots and parsnips also work nicely to balance out the richness of the dish.

Storage Instructions

Store: These meatballs keep really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two as everything melds together. Just make sure to store the meatballs with all the apples and sauerkraut in the sauce so they stay moist.

Freeze: You can freeze this dish for up to 3 months in a freezer-safe container. I like to portion it out into individual servings so I can grab just what I need for a quick dinner. Let it thaw in the fridge overnight before reheating.

Reheat: Warm the meatballs gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop keeps everything more tender. Add a splash of apple cider or water if the sauce has thickened up too much.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 55-65 g
• Fat: 85-95 g
• Carbohydrates: 100-115 g

Ingredients

For the meatballs:

• 3/4 cup yellow onion (finely diced, about 1/4-inch pieces)
• 1 tsp kosher salt
• 1 garlic clove (minced)
• 1/2 cup breadcrumbs (panko works well for crunchier texture)
• 1 lb ground pork (freshly ground preferred for better texture)
• 1/2 tsp black pepper
• 1/2 tsp caraway seeds (for authentic Central European flavor)
• 1 egg (room temperature)
• 1 tbsp Dijon mustard

For the braising mixture:

• 1/4 cup yellow onion (diced into 1/2-inch pieces)
• 1 tbsp maple syrup (balances acidity beautifully)
• 2 cups apple cider
• 1.75 cups sauerkraut (drained and rinsed if too salty)
• 1 tbsp olive oil (or any neutral oil like canola)
• 2 apples (peeled, cored, and cut into 1-inch chunks)

For serving:

• fresh parsley (chopped, optional but adds nice freshness)

Step 1: Prepare Mise en Place and Form the Meatballs

• 3/4 cup yellow onion
• 1/4 cup yellow onion
• 2 apples
• 1 lb ground pork
• 1 garlic clove
• 1/2 cup breadcrumbs
• 1 egg
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp caraway seeds

Start by finely dicing 3/4 cup of onion into 1/4-inch pieces for the meatball mixture, and separately dice 1/4 cup of onion into 1/2-inch pieces for the braising liquid—keeping them separate ensures proper texture in each component.

Peel, core, and cut the apples into 1-inch chunks, then set aside.

In a large bowl, combine the ground pork, finely diced onion, minced garlic, breadcrumbs, egg, Dijon mustard, kosher salt, black pepper, and caraway seeds.

Mix gently with your hands until just combined—overmixing makes tough meatballs.

Form the mixture into 16-20 evenly-sized balls (about the size of golf balls) and place on a plate.

I like to chill these for at least 15 minutes if you have time, as it helps them hold their shape better during browning.

Step 2: Brown the Meatballs and Set Aside

• 1 tbsp olive oil
• meatballs from Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.

Working in batches to avoid overcrowding (which steams rather than browns), place meatballs in the pan and cook for 3-4 minutes per batch, rotating occasionally until they develop a deep golden-brown crust on all sides.

Transfer browned meatballs to a clean plate.

Don’t worry about cooking them through—they’ll finish cooking in the braising liquid.

I find that browning in batches actually improves flavor because each meatball gets proper contact with the hot pan.

Step 3: Build the Braising Base with Aromatics and Apples

• 1/4 cup yellow onion from Step 1
• 2 apples from Step 1

In the same skillet with the browned bits still clinging to the bottom, add a splash more oil if needed and cook the larger-diced onion over medium heat for 3-4 minutes, stirring occasionally, until it becomes translucent and softens.

Add the prepared apple chunks and cook for another 2-3 minutes, allowing them to begin to soften and release their juices.

This creates a flavorful base that will braise the meatballs beautifully.

Step 4: Combine Sauerkraut and Build the Braising Liquid

• 1.75 cups sauerkraut
• 2 cups apple cider
• 1 tbsp maple syrup

Stir the drained and rinsed sauerkraut into the skillet with the apples and onions, mixing well to distribute evenly.

Pour in the apple cider and add the maple syrup, stirring to combine.

Using a wooden spoon, scrape the browned bits from the bottom of the skillet—these caramelized pieces add deep, savory flavor to the entire dish.

Bring the liquid to a gentle simmer.

Step 5: Braise the Meatballs to Finish

• browned meatballs from Step 2
• braising liquid from Step 4

Nestle the browned meatballs from Step 2 back into the simmering braising liquid, making sure they’re mostly submerged in the apple cider mixture.

Reduce the heat to low, cover the skillet with a lid, and let cook for 15-20 minutes until the meatballs are cooked through (they should register 160°F internal temperature if you have a thermometer).

The low heat ensures the sauerkraut and apples stay tender while the meatballs finish cooking gently in the flavorful braising liquid.

Step 6: Finish and Serve

• fresh parsley

Remove the skillet from heat and taste the braising liquid—add a pinch of salt if needed to balance the flavors.

Divide the meatballs, apples, and sauerkraut among serving bowls or plates, ladling the savory braising liquid over everything.

Garnish generously with fresh chopped parsley if desired for brightness and color.

German Pork Meatballs with Apples and Sauerkraut

Delicious German Pork Meatballs with Apples and Sauerkraut recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 1475 kcal

Ingredients

  

For the meatballs:

• 3/4 cup yellow onion (finely diced, about 1/4-inch pieces)
• 1 tsp kosher salt
• 1 garlic clove (minced)
• 1/2 cup breadcrumbs (panko works well for crunchier texture)
• 1 lb ground pork (freshly ground preferred for better texture)
• 1/2 tsp black pepper
• 1/2 tsp caraway seeds (for authentic Central European flavor)
• 1 egg (room temperature)
• 1 tbsp Dijon mustard

For the braising mixture:

• 1/4 cup yellow onion (diced into 1/2-inch pieces)
• 1 tbsp maple syrup (balances acidity beautifully)
• 2 cups apple cider
• 1.75 cups sauerkraut (drained and rinsed if too salty)
• 1 tbsp olive oil (or any neutral oil like canola)
• 2 apples (peeled, cored, and cut into 1-inch chunks)

For serving:

• fresh parsley (chopped, optional but adds nice freshness)

Instructions

 

• Start by finely dicing 3/4 cup of onion into 1/4-inch pieces for the meatball mixture, and separately dice 1/4 cup of onion into 1/2-inch pieces for the braising liquid—keeping them separate ensures proper texture in each component. Peel, core, and cut the apples into 1-inch chunks, then set aside. In a large bowl, combine the ground pork, finely diced onion, minced garlic, breadcrumbs, egg, Dijon mustard, kosher salt, black pepper, and caraway seeds. Mix gently with your hands until just combined—overmixing makes tough meatballs. Form the mixture into 16-20 evenly-sized balls (about the size of golf balls) and place on a plate. I like to chill these for at least 15 minutes if you have time, as it helps them hold their shape better during browning.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid overcrowding (which steams rather than browns), place meatballs in the pan and cook for 3-4 minutes per batch, rotating occasionally until they develop a deep golden-brown crust on all sides. Transfer browned meatballs to a clean plate. Don't worry about cooking them through—they'll finish cooking in the braising liquid. I find that browning in batches actually improves flavor because each meatball gets proper contact with the hot pan.
• In the same skillet with the browned bits still clinging to the bottom, add a splash more oil if needed and cook the larger-diced onion over medium heat for 3-4 minutes, stirring occasionally, until it becomes translucent and softens. Add the prepared apple chunks and cook for another 2-3 minutes, allowing them to begin to soften and release their juices. This creates a flavorful base that will braise the meatballs beautifully.
• Stir the drained and rinsed sauerkraut into the skillet with the apples and onions, mixing well to distribute evenly. Pour in the apple cider and add the maple syrup, stirring to combine. Using a wooden spoon, scrape the browned bits from the bottom of the skillet—these caramelized pieces add deep, savory flavor to the entire dish. Bring the liquid to a gentle simmer.
• Nestle the browned meatballs from Step 2 back into the simmering braising liquid, making sure they're mostly submerged in the apple cider mixture. Reduce the heat to low, cover the skillet with a lid, and let cook for 15-20 minutes until the meatballs are cooked through (they should register 160°F internal temperature if you have a thermometer). The low heat ensures the sauerkraut and apples stay tender while the meatballs finish cooking gently in the flavorful braising liquid.
• Remove the skillet from heat and taste the braising liquid—add a pinch of salt if needed to balance the flavors. Divide the meatballs, apples, and sauerkraut among serving bowls or plates, ladling the savory braising liquid over everything. Garnish generously with fresh chopped parsley if desired for brightness and color.