Porcupine Meatballs with Sauerkraut

Porcupine Meatballs with Sauerkraut

• Difficulty: Easy
• Servings: 4
• Total Time: 1 hour
• Active Time: 35 minutes

Nutrition Facts Per Serving

Calories 447 | Total Fat 29 g | Saturated Fat 13 g | Carbohydrates 22 g | Fiber 4 g | Sugar 5 g | Protein 24 g | Cholesterol 127 mg | Sodium 857 mg

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 instant rice, uncooked
• 2 tablespoons breadcrumbs
• Kosher salt and freshly ground black pepper
• One 15-ounce can tomato sauce
• 1 cup sauerkraut, drained
• 1 tablespoon dried Italian seasoning

Instructions

1. Warm 1 teaspoon of coconut oil in a Dutch oven over medium heat. Add the chopped onions and cook until softened, about 2 to 3 minutes. Remove from heat.
2. In a large mixing bowl, blend together the ground beef, sauted onions, minced garlic, egg, instant rice, breadcrumbs, 1 teaspoon of salt, and 1 teaspoon of pepper until thoroughly mixed. Using a 2-tablespoon or 1-ounce scoop, form about 20 meatballs and place them on a plate or baking sheet until ready to brown.
3. Heat 1 tablespoon of coconut oil in the Dutch oven over medium heat. Working in batches, brown the meatballs for about 2 minutes on each side. Remove the browned meatballs and pour off excess fat.
4. Put the Dutch oven back on medium heat, pour in the tomato sauce, and scrape the browned bits from the bottom. Stir in the sauerkraut, Italian seasoning, and season with salt and pepper to taste. Arrange the meatballs in the sauce in a single layer. Lower the heat to medium-low, cover, and simmer for 20 to 25 minutes or until the meatballs are fully cooked and the rice inside is tender.