Porcupine Meatballs in Sauerkraut

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READY IN: 1hr
SERVES: 2
YIELD: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Defrost meatballs ahead of time by placing in the refrigerator before cooking.
  • Heat dutch oven or large sauce pan over medium heat, add oil.
  • Add onions to the dutch oven and saute for about 2 minutes.
  • Add garlic to the dutch oven and continue to saute for about 1 minute then remove pot from heat.
  • Remove onions and garlic to a bowl and set aside.
  • Add meatballs to the same pot, using left over oil. Over medium heat, get all meatballs hot to the touch, and possibly brown a bit if desired.
  • Add Tomatoes, spices, and sauerkraut and begin to simmer, checking sauce for taste after a few minutes to see if you need any more salt, pepper or other spices.
  • Simmer on low for about 25 minutes.
  • Serve with root vegetables or rice as you prefer.
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