Porcubine Meatballs in Sauerkraut

By Dan Boese, Sussex, WI

Ingredients

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. Sauerkraut
cooking oil

Directions

Mix the burger with all ingredients except kraut.

Form into meatballs.

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

Add the sauerkraut and cover, reduce to simmer, or put in a crock pot.

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

Crock Pot method: put browned meatballs and sauerkraut in pot and cook on low for 8 hours or on high for 4 -5 hours.

Serve with hot crusty bread.

Servings

Time to prepare

1 hour. Cook time 1 hour.

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56 votes

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