Porcubine Meatballs in Frank’s kraut

By The Krautfather  

September 28, 2012

  • Prep: 1 hr
  • Cook: 5 hrs
  • Yields: N/A


1 lb Hamburger

1/2 cup rice

1/2 cup water

1/3 cup chopped onion

1/2 teaspoon celery salt

1/2 teaspoon garlic powder

1/8 teaspoon pepper

32 to 64 oz. Frank's kraut

cooking oil


1Mix the burger with all ingredients except kraut.

2Form into meatballs.

3Brown the meatballs in oil in a heavy skillet until firm and browned.

4Add the Frank's Kraut and cover, reduce to simmer, or put in a crock pot.

5Skillet method: Cook slowly on medium low for 1 hour, stir every 15 min.

6Crock Pot method: put browned meatballs and Frank's Kraut in pot and cook on low for 8 hours or on high for 4 -5 hours.

7Serve with hot crusty bread.


Nutrition Facts

Serving Size4

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