Meatball kraut skillet
Yield: 6 Servings
Ingredients:
- 1 egg white -- whipped
- 1/4 c skim milk
- 3 c white bread crumbs
- 1/2 ts black pepper
- 1 lb ground chicken breast : skinless
- 1/2 TB olive oil
- 27 oz sauerkraut canned -- : drained
- 1/2 c onions -- chopped
- 3/4 c long-grain rice -- uncooked
- 1 1/2 c water
- 14 1/2 oz crushed tomatoes
Instructions:
In a mixing bowl combine egg white milk bread crumbs salt and black pepper. Add chicken and mix well. Shape into 12 meatballs. In a skillet heat oil over medium heat. Add meatballs and cook until no pink remains in chicken. Remove meatballs from skillet. In same skillet combine sauerkraut and onions. Stir in rice and water. Add balls and crushed tomatoes. Bring to a boil. Reduce heat and simmer covered for 30 minutes or until rice is done. Recipe By : Better Homes & Gardens Ground Meat Cookbook From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
