Sauerkraut & Meatballs

By Ros B of Canada
Date: 09/21/2008

Ingredients

1can of wine sauerkraut
water
2 tsp caraway seeds
1 tsp basil and 1 tsp oregano
1 1/2 lbs Ground beef (extra lean)
1 cup washed long grain rice
1/2 finely chopped onion
dash of salt and pepper

Directions

Place half the can of sauerkraut into a deep pot. Blend ground beef with onion and rice, salt an pepper using your hands. Make sure you squeeze the meat to break up all the lumps till texture is smooth. Form into balls about the size of a golf ball and place on top of the sauerkraut in the pot. Once all meatballs are in the pot, add rest of sauerkraut by spreading over the meatballs being careful not to break them. Sprinkle caraway seeds, basil and oregano over the sauerkraut. 1/2 fill the can with water and pour over the sauerkraut or just until water comes slightly above the sauerkraut.
Allow to cook/simmer for about 1 and 1/2 hours till meatballs are cooked through. Make sure this doesn't dry out during cooking time cause you can always add a little more water if necessary. Serve with mashed potatoes.