Ingredients

• 1 lb bulk fresh Polish sausage (or remove from casings)
• 2 tablespoons apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon brown Sugar Twin
• 1/2 teaspoon allspice
• 1/2 teaspoon ground ginger
• 1 egg
• 1 tablespoon oat flour or 1 tablespoon soy flour
• 2 tablespoons oil
• 2 lbs sauerkraut (no sugar added)
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 tablespoon juniper berries
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup low-carb apple juice (or water)
• 1 cup water

Instructions

1. Combine meatball ingredients until smooth, then chill.

2. Saute the onion, celery and juniper berries in the oil until tender. Stir in the kraut, salt, pepper, apple juice, and water. Bring mixture to a boil, then reduce heat, cover and simmer for 60-90 minutes or until most all of the liquid has cooked away. Keep warm.

3. Form meat mixture into meatballs, using wet hands. Grill meatballs (you can place on soaked skewers if you like)(I like grilling them on an oiled fine-mesh grate) over hot coals or broil or bake until cooked through. Serve meatballs with kraut.