bavarian meatball stew
I never really had sauerkraut until I tried this stew, I was pleasantly surprised how good it is! From "tasteofhome.com"
prep time
35 Min
cook time
35 Min
method
---
yield
8 serving(s)
Ingredients
- 1 - egg, lightly beaten
- 1/2 cup soft bread crumbs
- 3 tablespoons dried parsley flakes
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 1 1/2 pounds ground beef
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 medium (14 ounces) bavarian sauerkraut, rinsed and well drained
- 2 medium potatoes, peeled and cubed
- 2 - carrots, sliced
- 1 - celery ribs, sliced
- 1 tablespoon envelope onion soup mix
- 1/2 teaspoon sugar
- 1/2 teaspoon pepper
- - bay leaf
How To Make bavarian meatball stew
-
Step 1In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain.
-
Step 2Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving. 7 points per serving
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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