So the inspiration for this cook came from a love of a dish I get at a local German restaurant The Newportville Inn. They are a German based restaurant and while I am no judge of authenticity I do love their food. They have a German Meatball entree that is just amazing. It’s a meatball with sauerkraut and cream cheese then breaded and fried. Of course theirs is served with spatzel and I wish could have done that here but I did the best I could with what I had. I didn’t go off of any one recipe and kinda of did my best of combining a few I found online to replicate theirs while also going for a more traditional BBQ appeal and cooking ability.
The basic idea was to create and combine a few different things and come up with a German Sauerkraut Schnitzel Frikadellen, which it my translation is a meatball type thing with equal amounts of beef and pork a bit of onions, garlic, cream cheese, then breaded and usually pan fried. But This being a site based on cooking over fire, I cooked these in-direct over lump charcoal and cherry wood.
I used 2 lbs ground beef, 1 lbs ground sausage meat, and 1 lbs bacon that I diced finely.
I then added about 1 cup of Sauerkraut and 1 1/2 packs of cream cheese. (2 packs would have been better) 2 tbls minced garlic, half an onion (diced finely), 1 tsp Chinese 5 spice, 1tsp salt, 1 tsp pepper.
I then mixed that all in by hand and then let the meat relax and chill in the fridge and started the fire.
After a rest in the fridge I formed the meatballs and then used House of Autry’s chicken breading to give them a coating. I then popped them in to the chest freezer to firm up before the cook.
I put half on a OTG Weber using in-direct heat from Royal Oak Lump and Cherry chunks, the other half went onto the WSM’s lower rack with Cherry and Hickory.
Here they are finished up. Crisp outer shell, delicious juicy meat, with a hint of the rich five spice melding the beef and the pork. Melty, creamy, cream cheese, and the tangy bite of the sauerkraut.