Sauerkraut with pineapple and spicy meatballs

Name: sauerkraut with pineapple and spicy meatballs
Total time: 40 min
Yield: 4
Ingredients: 500 gram half to half minced; 20 gram spicy spicy meatballs; 1 egg; 1 tablespoon ketjapmarinade; 1 little onion; 2 clove garlic; 1 fresh ginger; bread crumbs; 2 tablespoon oil for the sauerkraut; 1 onion for the sauerkraut; 100 gram sauerkraut bacon for the sauerkraut; 1 teaspoon sambal for the sauerkraut; 2 paste fresh pineapple for the sauerkraut; 500 gram sauerkraut for the sauerkraut

Ingredients

Directions

Knead the minced meat thoroughly with the rest of the ingredients and add some breadcrumbs if necessary. Form small balls with moist hands and place them on a plate. Let it stiffen in the refrigerator for about 30 minutes.
Heat 1 tablespoon of oil in a large pan with a thick bottom and fry the onion for about 5 minutes. Add the bacon and the sambal and fry for a few minutes at a low setting.
Put the pineapple in the pan and put the sauerkraut on it. Add a dash of water and simmer the sauerkraut with the lid on the pan, on the lowest setting, done in about 20 minutes. Scoop the sauerkraut a few times to prevent burning.
Meanwhile, bake the meatballs in the remaining oil in a frying pan (or on a greased baking sheet in the middle of the oven at 175ºC) for about 15 minutes.
Serve the meatballs with the sauerkraut. Delicious with mashed potatoes.