German Meatball Stew Recipe
Summary
Cooking Time8 Hr 0 MinDifficulty LevelMedium
Ingredients
| Stewed tomatoes | 3 1/2 Cup (16 tbs), undrained | |
| Sauerkraut | 1 3/4 Cup (16 tbs), drained | |
| Onion | 3/4 Cup (16 tbs), finley chopped | |
| 4 cups diced raw potatoes | ||
| 16 ounces extra lean ground turkey or beef | ||
| 6 tablespoons dried fine bread crumbs | ||
| Skim milk | 1/4 Cup (16 tbs) | |
| Parsley flakes | 1 Teaspoon, dried | |
Directions
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine undrained stewed tomatoes, sauerkraut, 1/8 cup onion, and potatoes.
In a large bowl, combine meat, remaining 1/4 cup onion, bread crumbs, skim milk, and parsley flakes.
Mix well.
Form into 12 (2-inch) meatballs.
Arrange meatballs on top of vegetables.
Cover and cook on LOW for 8 hours.
For each serving, place 2 meatballs and 1 cup vegetable mixture on a plate.
In prepared container, combine undrained stewed tomatoes, sauerkraut, 1/8 cup onion, and potatoes.
In a large bowl, combine meat, remaining 1/4 cup onion, bread crumbs, skim milk, and parsley flakes.
Mix well.
Form into 12 (2-inch) meatballs.
Arrange meatballs on top of vegetables.
Cover and cook on LOW for 8 hours.
For each serving, place 2 meatballs and 1 cup vegetable mixture on a plate.
Chef
