SHHHHHHHHHHHHHH! Not so loud! My husband might hear you!
Why is it such a secret? Because he HATES sauerkraut. I mean hates it. And these little gems are cooked right in it.
And he ate them!! No, really, he did!
Do you want to know the best part? A couple of nights later we were having a dinner with bean sprouts in it. He quizzically poked at one before he took another bite. "What are these stringy things?" he asked. "Bean sprouts" (of course!) "Is that the same thing that was in the meatballs the other night?"
"No." (Ahem, excuse me as I quickly change the subject.)
Yep, he really didn't know! And you and I are certainly not going to be the ones to tell him, are we? Why ruin a perfectly good thing?
My good friend Diane gave me this recipe a while back and I just now finally got around to giving it a try. I knew they would be good, as everything she has ever shared with me has been, but to tell you the truth the kraut caught me a bit off guard too. She says her son love the meatballs, but hates kraut. So you know what she does? She chops it real fine and throws it in anyway. He gobbles them up! I don't blame him, they are really good! She serves them on her soft Buttery Potato Rolls, so I had to do the same. I highly recommend the combination!
You really can't taste the sauerkraut at all. It just gives the sauce that little something extra both in flavor and texture. If you need to hide it a little better though, go ahead and chop it up! Whatever it takes to get the job done, you know how it is!
Di's Porcupine Meatballs with Secret Ingredient Sauce
Serves about 8 (but can be easily halved)
2 Tablespoons cooking oil
1/2 cup dehydrated minced onion
2 pounds ground beef
3 cloves garlic, minced
2 large eggs
3/4 cups uncooked instant rice
salt and pepper
1 15 oz can tomato sauce
1 15 oz crushed tomatoes
1 24 oz jar sauerkraut, drained
1 T Italian seasoning
- Mix together onion, beef, garlic, eggs, rice, salt and pepper in a big mixing bowl until just combined. You don't want to overwork the meat.
- Gently roll into golf ball sized balls and place on a cooking sheet.
- In a large dutch oven, heat the cooking oil over medium heat. Working in batches, brown all sides of the meatballs then remove from the pan.
- Once all of the meatballs have been brown, drain the grease. Add the tomatoes and tomato sauce, scraping any browned bits off the bottom of the pan.
- Stir in the drained sauerkraut and Italian seasoning. Gently nestle the meatballs in the sauce. It is ok if there doesn't seem to be enough sauce at this point, it will all come together.
- Cover and cook over medium low for about 25 minute or until the meatballs are cooked through.
A few delicious desserts from Di;