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Sauerkraut & Meatballs
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Sauerkraut & Meatballs

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
jars 3 to 4 sauerkraut (Claussen)
1 bottle Chardonnay (water may be used)
1/2 cup vinegar
1 to 1 1/2 Tablespoon caraway seed
lb 2 1/2 to 3 lean ground beef
1 lb bacon or salt-pork, finely diced
5 eggs
1 large onion, finely chopped
2 1/2 cups (uncooked) rice
1/2 cup fresh parsley
Coarse ground black Pepper (to taste)
Salt (to taste)
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Let's Make It
1
In large pot, combine sauerkraut, 1/2 bottle of wine, vinegar and caraway seed; bring to slow boil, then reduce heat to simmer;
2
In large bowl, combine all other ingredients; mix thoroughly and shape into fist-sized meat-balls;
3
Drop into sauerkraut, spoon "kraut" to cover meatballs and cover; simmer for 1 to 1 1/2 hrs or until meatballs are done; top off/replace evaporating liquid with more wine as needed (the rice will absorb a lot); water may be used instead of wine, but the sauerkraut will not have as rich a taste.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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