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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This dish is unique in all flavors! My family loves it. I made it when our rally friends came last July and everyone (even my brother) liked it. Goes well with basic salad and rolls. Ingredients:
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 buffalo, or lean ground beef |
2 cans (14 1/2 ounces) beef broth (you may have to use 3 cans, depending on how much beef or buffalo you have) |
1 can (14 1/2 ounces) diced tomatoes, undrained (blend if desired) |
1 can (14 ounces) bavarian sauerkraut, rinsed and well drained |
(if you do not have sauerkraut, shred 1/2 head cabbage) |
1 medium onion, shredded on saladmaster #2 cone |
1/2 of elephant garlic - shredded on #2 cone |
1/2 red bell pepper |
2 tablespoon butter, cubed |
5 small red potatoes, peeled and cubed |
4 carrots (sliced) |
3 celery ribs, sliced |
1 envelope onion soup mix |
1 tablespoon sugar |
1/2 teaspoon pepper |
1 bay leaf |
1 teaspoon tarragon |
1 teaspoon basil |
1 teaspoon seasoned salt (or to taste) |
Directions:
1. In a large bowl, beat egg slightly, add bread crumbs, dried parsley, allspice, nutmeg and pepper. Mix thoroughly. Crumble ground buffalo or ground beef, mix throughly with egg and seasoning. Shape into 1 inch balls. Place in an ungreased 15 inch x 10 inch x 1 inch baking pan. Bake at 400 for 15 minutes.
2. Meanwhile, in MP5 cooker, in butter, saute onion, garlic and red bell pepper until tender. Add beef broth, pureed tomatoes, sauerkraut (or shredded cabbage), potatoes, carrots, celery, onion soup mix, sugar, pepper, tarragon, basil, seasoned salt to taste, and bay leaf. Add meatballs. Bring to boil. Reduce heat to 205 and cook 1 to 1 1/2 hours until vegetables are tender. Discard bay leaf before serving.
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