Georgia Faye's Famous Porcupine Meatballs with Sauerkraut Recipe alkapal

• 1/2 pound each, lean ground pork, lean ground beef and ground veal
• 1/2 C bread crumbs
• 1/4 C onions, finely chopped
• 1/2 green pepper, finely chopped
• salt and pepper
• 1 egg
• 1/2 C raw white rice -- regular long-grain rice, not uncle ben's
• 1/4 C water (for the meatballs)
• 2 - 14 oz. size cans sauerkraut (mom likes "thrifty maid" or "silver floss" brand -- not too sour.)
• 1 can campbell's condensed tomato soup (plus one can water)

1. Mix meat, bread crumbs, onions, peppers, egg, and salt and pepper.
2. Fry up a bite size portion of meat to check and correct seasoning.
3. Add rice and water, and mix all the above ingredients thoroughly.
4. Form meatballs slightly larger than golfballs, and place on wax paper on a cooking sheet.
5. (it is easier).
6. Heat up large skillet with 3T fat (crisco oil is fine), and on medium to medium-high heat, very gently brown meatballs without creating a crust.
7. Dont heat at too low a heat so the fat soaks in, just stand there and keep watch and keep turning them for even heating.
8. remove from skillet.
9. drain on paper towel.
10. The meatballs should be cooked through maybe 50%just barely browned, without any crust.
11. Pour cans of kraut into a large stockpot with a lid.
12. I like to add the can juices, and I dont rinse the kraut, either.
13. Gently nestle the partially-cooked meatballs the top layer of the kraut.
14. Pour can of condensed tomato soup over top; dont stir, but spread as evenly as you can a rubber spatula is good).
15. Sprinkle/drizzle over that another can of water to help spread it out and give liquid to the bottom of the pot to prevent scorching.
16. This will not result in a soupy consistency merely moist kraut.
17. Cover and cook on medium heat at a medium simmer on the stove for 1 hour.
18. Dont keep peeking and letting the steamy heat out!
19. But do check as the time goes on for scorching.
20. At one hour, check to see that the meatballs are cooked through (split one to see if still pink).
21. Simmer until done.
22. This long simmer is important to cook through the meatballs and to allow the fat and juices and seasonings from the meatballs to really flavor the kraut.
23. Happy chowdown!
24. Warning, theyre addictive.

lean ground pork, bread crumbs, onions, green pepper, salt, egg, white rice, water, sauerkraut, campbells condensed

Taken from www.chowhound.com/recipes/georgia-fayes-famous-porcupine-meatballs-sauerkraut-13527 (may not work)