Bavarian Meatball Stew

Angela Pietrantonio


I never really had sauerkraut until I tried this stew, I was pleasantly surprised how good it is!
From ""


★★★★★ 1 vote

35 Min
35 Min


  • 1
    egg, lightly beaten
  • 1/2 c
    soft bread crumbs
  • 3 Tbsp
    dried parsley flakes
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
  • 1 1/2 lb
    ground beef
  • 2 can(s)
    (14-1/2 ounces each) beef broth
  • 1 can(s)
    (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 Tbsp
    envelope onion soup mix
  • 1/2 tsp
  • 1/2 tsp
  • ·
    bay leaf

How to Make Bavarian Meatball Stew


  1. In 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.
  2. Meanwhile, 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

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About Bavarian Meatball Stew

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