Turkey Meatballs with Sauerkraut
This sweet-sour meatball dish is a favorite for dinner and can be used as an appetizer. Just make smaller meatballs and provide toothpicks and small plates. The dish should be made a day in advance in serving to allow the flavors to blend and mellow.
Ingredients
- 2 slices firm-textured whole wheat bread
- 1 lb lean ground turkey
- 1 1/2 cups onions finely chopped
- 1/4 cup plus 2 tablespoons firmly packed brown sugar
- 16 oz can sauerkraut liquid reserved
- 8 oz can tomato sauce
- 1/4 cup raisins
Instructions
- In a medium bowl, sprinkle 2 tablespoons of water over bread; crumble with a fork. Add ground turkey, 1/2 cup onions, and 2 tablespoons brown sugar; mix thoroughly. Shape into 18 meatballs about 1 1/2 inches in diameter. If you plan to serve as an appetizer, make the meatballs about 3/4 inch in diameter.
- In another medium bowl, combine remaining 1 cup onions and 1/4 cup brown sugar. Add sauerkraut with liquid, tomato sauce, and raisins. Mix well.
- In a medium non-reactive saucepan, place one third of sauerkraut mixture; top with half meatballs. Top again with 1/3 sauerkraut and all of remaining meatballs. Cover with remaining sauerkraut. Bring to a boil, reduce heat to low, and simmer, covered, 1 hour. Let cool, then refrigerate overnight. To reheat, bring to a boil, reduce heat to low, cover, and simmer until heated through, about 15 minutes.