Porcupine Meatballs With Sauerkraut
"Can use 2 cans of soup if you wish."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (353.9 g)
- Calories 521.8
- Total Fat - 32 g
- Saturated Fat - 9.5 g
- Cholesterol - 326.9 mg
- Sodium - 662.9 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 2.5 g
- Sugars - 6.7 g
- Protein - 39.4 g
- Calcium - 76.3 mg
- Iron - 6.7 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 1 tablespoon oil in a Dutch oven over medium heat.
Step 2
Add the onions and sauté until tender, 2 to 3 minutes.
Step 3
Add garlic.
Step 4
Remove from the heat.
Step 5
In a large bowl, combine the beef, cooked onions, garlic, egg, rice, breadcrumbs, salt and pepper to taste.
Step 6
Mix until well combined.
Step 7
Form the meat mixture into balls (about 2 tablespoons each) and put on a plate.
Step 8
Make about 20 meatballs.
Step 9
Preheat oven to 350° F.
Step 10
Heat remaining oil in the Dutch oven over medium heat.
Step 11
Working in batches, brown the meatballs, about 2 minutes on each side.
Step 12
Remove from the pot.
Step 13
Leave any brown bits.
Step 14
Do not wipe clean.
Step 15
Return the Dutch oven to medium heat
Step 16
Add the tomato soup that you rinsed out with the water and scrape up the browned bits from the bottom of the pot.
Step 17
Stir in the sauerkraut and Italian seasoning.
Step 18
Add salt and pepper, to taste.
Step 19
Put the meatballs into the sauce in one layer.
Step 20
Cover lightly with some of the sauce.
Step 21
Cover and place in oven until the meatballs are browned, about 30 minutes.
Tips
No special items needed.
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