Porcupine meatballs in sauerkraut
(from BarbH’s recipe box)
Just like Gramma’s
Prep time: 15 minutes
Cook time: 40 minutes
Serves 4 people
Categories: Comfort food
- 2 lbs. sauerkraut
- 1 large onion
- 1 lb. ground beef ( I use 1/2 ground pork, 1/2 ground beef)
- 1/4 c raw long grain rice
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 or 2 slices white bread (crusts removed), torn in very small pieces
- 1 beaten egg
- 1 tsp worcestershire
- sliced apples ( I add with the chopped onions in the layers)
Chop onions and add to sauerkraut ( and if using apples add them too) Put in big bowl.
In another bowl, mix ground beef, rice, spices, bread, and worcestershire, mix well, and make about 12 meatballs.
Layer half the sauerkraut mixture on the bottom of a medium sized saucepan.
Add meatballs and cover with the remaining sauerkraut mixture. Put lid on.
Cook about 40 minutes, or until meatballs are completely cooked. I do not open the lid while cooking.