Porcupine Meatballs In Sauerkraut – a delicious recipe with frozen meatballs, tomatoes, sauerkraut, Italian seasoning, yellow onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Defrost meatballs ahead of time by placing in the refrigerator before cooking.
2
Heat dutch oven or large sauce pan over medium heat, add oil.
3
Add onions to the dutch oven and saute for about 2 minutes.
4
Add garlic to the dutch oven and continue to saute for about 1 minute then remove pot from heat.
5
Remove onions and garlic to a bowl and set aside.
6
Add meatballs to the same pot, using left over oil. Over medium heat, get all meatballs hot to the touch, and possibly brown a bit if desired.
7
Add Tomatoes, spices, and sauerkraut and begin to simmer, checking sauce for taste after a few minutes to see if you need any more salt, pepper or other spices.
8
Simmer on low for about 25 minutes.
9
Serve with root vegetables or rice as you prefer.
28
kcal
Calories
6
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 medium frozen meatballs, 1 (15 ounce) can crushed tomatoes, 1/2 cup sauerkraut, 1 1/2 teaspoons dried Italian seasoning, and more.
Yes, Porcupine Meatballs In Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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