|Preparation Time||35 Minutes|
|Cook Time||35 Minutes|
|Total Time||1 Hour, 10 Minutes|
|Main Ingredient||Beef; Potatoes; Carrots|
|Type||Appetizer; Main Dish; Side Dish|
|Cook Method||Baking; Stove Top|
1 teaspoon olive oil
1 egg, lightly beaten
1/2 cup soft bread crumbs
3 tablespoons dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 teaspoon black pepper
1 1/2 pounds ground beef
28 ounces beef broth
14 ounces diced tomatoes, undrained
14 ounces Bavarian sauerkraut, rinsed and well drained
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
2 celery ribs, sliced
1 envelope onion soup mix
1 tablespoon sugar
1 bay leaf
Preheat the oven to 400°F and grease a baking pan with olive oil.
Combine the egg, breadcrumbs, parsley flakes, allspice, nutmeg, and 1/4 teaspoon of the black pepper in a large mixing bowl.
Once thoroughly combined, crumble the ground beef into the bowl and mix well.
Shape the beef mixture into balls that are about 1 inch in size and place them into the baking pan.
Place the pan into the oven and bake for about 15 minutes. Drain out the excess liquid.
In a large saucepan, combine the beef broth, tomatoes, sauerkraut, potatoes, carrots, celery, onion, sugar, bay leaf, and remaining black pepper. Add the meatballs to the saucepan and bring the pot to a boil.
Reduce the heat to a low setting. Cover the saucepan and simmer for 30-35 minutes or until the vegetables are tender. Discard the bay leaf before serving.
Calories: 383 cal
Total fat: 24g
Saturated fat: 10g
Monounsaturated fat: 10g