Instructions are for 4 servings. Please modify as needed.
Preheat the air fryer to 375°F (190°C). Combine the ground beef, ground pork, egg, heavy cream, parsley, Dijon mustard, marjoram, nutmeg, salt, and black pepper in a large bowl. Mix gently until just combined.
Shape the mixture into evenly sized meatballs, about 1½ inches (4 cm) in diameter.
Lightly grease the air fryer basket and arrange the meatballs in a single layer. Air-fry for 10–12 minutes, turning halfway through, until browned and cooked through. Work in batches if necessary.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, or until softened.
Add the drained sauerkraut and chicken broth. If the sauerkraut is particularly salty or sour, rinse and drain it before adding it to the skillet. Simmer for about 5 minutes.
Add the cooked meatballs to the skillet and simmer for another 3–5 minutes, until the sauerkraut is tender and most of the liquid has evaporated. Season with black pepper to taste.
Serve the meatballs with the warm sauerkraut.
Can I use a different ground meat?
Yes. You can use all beef or replace the pork with ground turkey, although leaner meat will result in slightly less juicy meatballs.
Can I use dried parsley?
Yes. Replace the fresh parsley with dried parsley, using about one-third of the amount.
Can I make the meatballs without an air fryer?
Yes. Bake the meatballs in a preheated oven at 400°F (200°C) until browned and cooked through, or pan-fry them in butter or oil over medium heat. The meatballs are done when they reach an internal temperature of 160°F (71°C).
