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Porcupine Meatballs With Sauerkraut

Created by dienia b on January 22, 2024

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.