Porcupine Meatballs With Sauerkraut

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.