Meet the Cook: I've been making this one-dish meal for more than 30 years. The original recipe called for a single can of sauerkraut—but that wasn't enough for us! My husband (we have a grown son) is pastor to two small-town congregations. Among other occasions, I enjoy preparing this for church potlucks. —Marilyn Dietz, White, South Dakota
Beef and Sauerkraut Dinner
Beef and Sauerkraut Dinner
Prep Time
40 min
Cook Time
10 min
Yield
8 servings
Ingredients
- 1-1/2 pounds ground beef
- 1 egg, lightly beaten
- 1-1/2 cups soft rye bread crumbs
- 1/3 cup milk
- 1/4 cup chopped onion
- 1 tablespoon cider vinegar
- 1-1/2 teaspoons caraway seeds
- 1 teaspoon salt
- 2 tablespoons canola oil
- 2 cans (15 ounces each) sliced potatoes, drained
- 2 cans (14 ounces each) sauerkraut, undrained
- 2 tablespoons minced fresh parsley
- 1/4 cup each mayonnaise and horseradish, optional
Directions
- In a bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt; mix well. Shape into 1-1/2-in. balls.
- In a Dutch oven over medium heat, brown meatballs in batches in oil; remove with slotted spoon and keep warm. In same Dutch oven, add potatoes and cook, turning occasionally until golden brown, adding additional oil if needed. Return meatballs to Dutch oven; add the sauerkraut and mix well. Bring to a boil. Reduce heat; cover and simmer until heated through, 8-10 minutes. Sprinkle with parsley.
- If sauce is desired, combine mayonnaise and horseradish; serve on the side.
Nutrition Facts
1 serving: 291 calories, 15g fat (5g saturated fat), 77mg cholesterol, 1308mg sodium, 19g carbohydrate (4g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 1 starch.
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