Meatball Kraut Dish
Adapted from
Better Homes & Gardens, Ground Meat Cookbook
10 servings
| 1/4 c egg whites, slightly beaten | 30 ozs canned sauerkraut, drained | ||
| 1/4 c fat-free milk | 1/2 c onions, chopped | ||
| 3 c bread crumbs | 3/4 c long-grain rice, uncooked | ||
| 1/2 tsp black pepper | 1 1/2 c water | ||
| 1 lb ground chicken breast skinless | 14 1/2 ozs no-salt-added tomatoes, pureed | ||
| 1/2 tbsp olive oil |
In a mixing bowl, combine egg whites, milk, bread crumbs, and black pepper. Add chicken and mix well. Shape into 12 meatballs. In a large saucepan, heat oil over medium heat. Add meatballs and cook until no pink remains in chicken. Remove meatballs from pan. In same saucepan, combine sauerkraut and onions. Stir in rice and water. Add meatballs and pureed tomatoes. Bring to a boil. Reduce heat and simmer, covered for 30 minutes or until rice is done.
| Calories | 168 | %CFF | 14 % | |
| Total Fat | 3 g | Saturated Fat | 0.1 mg | |
| Protein | 13 g | Cholesterol | 26 g | |
| Carbohydrates | 17 g | Sodium | 830 mg | |
| Sugars | 2 g | Fiber | 1 g | |
|
3.1 WW Points | ||||
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Rated by 2 users (2.5)
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