- 1 egg, lightly beaten
- 1/2 cup soft bread crumbs
- 3 tablespoons dried parsley flakes
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 1-1/2 pounds ground beef
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14 ounces) Bavarian sauerkraut, rinsed and well drained
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 1 envelope onion soup mix
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 1 bay leaf
- 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.
- 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. Yield: 8 servings.
Reviews for Bavarian Meatball Stew
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"I found this stew very flavorful and will definitely make it again! I'm a huge pasta fan & so I added a small amount of orzo. A real winner!"
"There was not as much flavor in this as I was hoping. Overall, it wasn't bad, but not really worth making again, and I am a huge sauerkraut fan."
"I cut the all-spice and nutmeg to 1/8 tea and used sauerkraut once and cabbage once. We liked the cabbage a little better but both were good. It was really a toss up!"
"Very good! My husband & I thought it was perfect for a chilly Fall evening!"
"This is simple and very good! One of my husbands favorites."