Bavarian meatball stew

Recipe Information

Ingredients

• 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

Directions

• 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.

Nutrition (per serving)

• Calories: 383 cal

• Total fat: 24g

• Saturated fat: 10g

• Monounsaturated fat: 10g

• Cholesterol: 95mg

• Sodium: 768mg

• Potassium: 646mg

• Carbohydrate: 23g

• Fiber: 4g

• Protein: 19g