| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon plus 1 tablespoon unrefined coconut oil
- 1 small yellow onion, chopped (about 1/2 cup)
- 1 pound ground beef (85/15)
- 1 clove garlic, minced
- 1 large egg
- 1/4 cup uncooked instant rice
- 2 tablespoons breadcrumbs
- Kosher salt and coarsely ground black pepper
- Kosher salt and coarsely ground black pepper
- One 15-ounce can tomato sauce
- 1 cup drained sauerkraut
- 1 tablespoon dried Italian seasoning
Instructions
- Heat 1 teaspoon coconut oil in a Dutch oven over medium heat. Add the onions and saute until tender, 2 to 3 minutes. Remove from the heat.
- In a large bowl, combine the beef, onions, garlic, egg, rice, breadcrumbs, 1 teaspoon salt and 1 teaspoon pepper and stir until well combined. Scoop the meatballs using a 2-tablespoon or 1-ounce scoop and put on a plate or baking sheet until ready to sear. You should have about 20 meatballs.
- Heat 1 tablespoon coconut oil in the Dutch oven over medium heat and working in batches, brown the meatballs, about 2 minutes on each side. Remove from the pot and drain the fat.
- Return the Dutch oven to medium heat, add the tomato sauce and scrape up the browned bits from the bottom of the pot. Stir in the sauerkraut, Italian seasoning and salt and pepper, to taste. Put the meatballs into the sauce in one layer. Turn the heat to medium low, cover and simmer until meatballs are no longer pink on the inside and the rice is tender, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 447 |
| Total Fat | 29 g |
| Saturated Fat | 13 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 24 g |
| Cholesterol | 127 mg |
| Sodium | 857 mg |
Reviews
Great recipe! I altered it a bit; lots more onion and garlic, 2 pounds ground beef, 2 eggs, 1 quart sauerkraut. I used precooked quinoa/brown rice because I didn’t have instant rice. Came out wonderful.
My guy loves sauerkraut and I’ve been trying to locate recipes for him.
Delicious!
Made these Porcupine Meatballs w/Sauerkraut and they were easy to make & delicious, especially if you like sauerkraut. I had my doubts but they hit the spot and I am making them again. I used cooked rice since I had a bag in the freezer and added some grated romano cheese & they came out fine.
Was very good and simple just a bit to much spice for my tummy.
The meatballs were very dry and not very flavorful. Next time I will add 2 T of milk and maybe 1 tsp of curry powder. Otherwise I really liked the tomato sauce and sauerkraut combination. Very tasty.
Excellent!!! I changed the method though.. I browned the meatballs at 400 degrees in the oven for 10 minutes than into the slow cooker on LOW for 4 hours..
So good! Ate a dozen little meatballs before I put them in the sauce! Also gave it a twist….added grated Brussel sprouts to the meatballs because I needed to use them up. Could not taste them at all. Will definitely make again.
I liked this a lot. I didn’t have sauerkraut, so I added shredded coleslaw mix. I think I might add some water next time so there’s a bit more leftover sauce. I served these over mashed potatoes.
I tried this recipe this evening after watching her show this afternoon. I found it to be too sour and acidic. I think it would of definitely helped if Damaris stated to rinse the sauerkraut after draining and to maybe add a little sugar in order to cut some of the acidity. Sorry but I don’t think I’ll be trying this one again!