German Bavarian Meatball Stew |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1 egg, lightly beaten |
1/2 cup soft breadcrumbs |
3 tablespoons dried parsley flakes |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
1 1/2 lbs ground beef |
2 (14 1/2 ounce) cans beef broth |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (14 ounce) can bavarian sauerkraut, rinsed and well drained |
2 medium potatoes, peeled and cubed |
2 medium carrots, sliced |
2 celery ribs, sliced |
1 (1 ounce) envelope onion soup mix |
1 tablespoon sugar |
1/2 teaspoon pepper |
1 bay leaf |
Directions:
1. In a large bowl, combine the first six ingredients.
2. Crumble beef over mixture and mix well.
3. Shape into 1-in. balls.
4. Place on a greased rack in a shallow baking pan.
5. Bake at 400° for 15 minutes; drain.
6. Meanwhile, in a large saucepan, combine the remaining ingredients.
7. Add meatballs.
8. Bring to a boil.
9. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
10. Discard bay leaf before serving.
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