Spicy Porcupine Meatballs featuring Sauerkraut, Georgia Faye's Signature Recipe
Title: Mom's Scrumptious Meatball and Kraut Dish
Ever since I can remember, this delicious meatball and kraut recipe has been a staple in our household, passed down through generations. It's a zesty, satisfying dish that's guaranteed to leave you craving for more! This culinary treat cleverly tempers the tangy kraut with a delicate touch of tomato flavor.
You'll find that the recipe is easily scalable, allowing you to double it if needed. It also freezes well, making it a superb dish for meal preppers!
Ingredients (10):
- 1/2 lb lean ground pork
- 1/2 lb lean ground beef
- 1/2 lb ground veal (optional)
- 1/2 cup bread crumbs
- 1/4 cup finely chopped onions
- 1/2 green pepper, finely chopped
- Salt and pepper to taste
- 1 egg
- 1/2 cup raw white rice
- 1/4 cup water (for the meatballs)
- 2 - 14 oz cans sauerkraut (not too sour)
- 1 can condensed tomato soup, plus one can water
Preparation Steps:
- Combine the ground meats, bread crumbs, finely chopped onions, green pepper, egg, and seasonings. Fry a small sample and adjust seasonings as needed. Mix in the rice and water.
- Form the meat mixture into meatballs slightly larger than a golf ball. Cook these in a skillet with a little fat (crisco oil works fine) on medium-high heat without creating a crust. Make sure they're only partially cooked, as they'll finish cooking in the kraut later.
- Pour the sauerkraut into a large stockpot. Gently place the partially-cooked meatballs atop the kraut. Pour the condensed tomato soup over the top and spread evenly. Add more water if needed to coat the bottom of the pot and prevent scorching.
- Cover the pot and simmer on medium heat for about one hour, making sure to check for scorching as time passes. Once the meatballs are cooked through, the dish is ready to serve!
Traditionally, this hearty dish pairs well with boiled white potatoes and mayonnaise or, for a refreshing twist, a cold pilsner or lager! Enjoy your meal, and remember—it freezes beautifully for those busy days ahead!
Yield: serves 8 hearty souls
Difficulty: Easy
Preparation Time: 1 ½ hours (approximately)
Active Time: 30 minutes
- The ratio of ground meats in this recipe suggests a 1:1:1 combination of lean ground pork, lean ground beef, and ground veal for the meatballs, but it could maybe be adjusted based on personal preference.
- The nutritional value of this dish can be enhanced by analyzing the ingredients, such as the meat, bread crumbs, onions, green pepper, rice, and sauerkraut, to determine their individual nutritional profiles.
- When making this dish, it's important to follow the instructions precisely, particularly when cooking the meatballs, to ensure that they don't become too dry or overcooked, as this could affect the overall taste of the meatball and kraut dish.
