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1
Mix meat, bread crumbs, onions, peppers, egg, and salt and pepper.
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2
Fry up a bite size portion of meat to check and correct seasoning.
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3
Add rice and water, and mix all the above ingredients thoroughly.
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4
Form meatballs slightly larger than golfballs, and place on wax paper on a cooking sheet.
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5
(it is easier).
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6
Heat up large skillet with 3T fat (crisco oil is fine), and on medium to medium-high heat, very gently brown meatballs without creating a crust.
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7
Dont heat at too low a heat so the fat soaks in, just stand there and keep watch and keep turning them for even heating.
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8
remove from skillet.
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9
drain on paper towel.
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10
The meatballs should be cooked through maybe 50%just barely browned, without any crust.
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11
Pour cans of kraut into a large stockpot with a lid.
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12
I like to add the can juices, and I dont rinse the kraut, either.
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13
Gently nestle the partially-cooked meatballs the top layer of the kraut.
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14
Pour can of condensed tomato soup over top; dont stir, but spread as evenly as you can a rubber spatula is good).
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15
Sprinkle/drizzle over that another can of water to help spread it out and give liquid to the bottom of the pot to prevent scorching.
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16
This will not result in a soupy consistency merely moist kraut.
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17
Cover and cook on medium heat at a medium simmer on the stove for 1 hour.
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18
Dont keep peeking and letting the steamy heat out!
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19
But do check as the time goes on for scorching.
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20
At one hour, check to see that the meatballs are cooked through (split one to see if still pink).
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21
Simmer until done.
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22
This long simmer is important to cook through the meatballs and to allow the fat and juices and seasonings from the meatballs to really flavor the kraut.
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23
Happy chowdown!
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24
Warning, theyre addictive.
