Bavarian Meatball Stew
Taste of Home
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.
I serve this with cornbread. and since my hubby is feeling badly, and he requested so sweetly, I making one of his favorite "comfort foods" for dessert. He is the only one who likes it, which is a good thing since he can eat the entire batch in one sitting if he gets the mind to!
old-Fashinoned Rice Pudding
3-1/2 cups milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 teaspoon salt, optional
1/2 cup raisins
1 teaspoon vanilla extract
Ground cinnamon, optional
In a large saucepan, combine the milk, rice, sugar and salt if desired. Bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2-qt. baking dish.
Cover and bake at 325° for 45 minutes, stirring every 15 minutes. Add raisins and vanilla; cover and bake for 15 minutes longer or until rice is tender. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator.
Have a great day!