Creamy Meatball Sauerkraut Bowls
This hearty bowl meal has meatballs simmered in a tangy, creamy sauce served over a bed of hot egg noodles.
Serves
4
Prep time 5 minutes
Cook time 30 minutes
Ingredients
1 can (14.5 oz.) Del Monte® Sauerkraut
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1 can (14.5 oz.) College Inn® 50% Less Sodium Chicken Broth (1 3/4 cups)
1/2 cup heavy cream
16 oz. frozen pre-cooked home style or Italian meatballs
1 cup shredded carrots
1 Tbsp. chopped fresh parsley leaves, plus more for garnish
Hot cooked wide egg noodles
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Directions
Pour sauerkraut through a colander to drain off most of the liquid.
Melt butter in a large, high-sided skillet over medium heat. Whisk in flour and cook for 1 minute. Whisk in broth and cream until smooth. Stir in sauerkraut and bring to a simmer.
Add meatballs and cover. Simmer about 20 minutes, stirring occasionally, until heated through (165°F internal temp.). Uncover and stir in carrots and parsley. Season to taste with black pepper. To serve, place cooked noodles in bowls and top with meatballs, sauerkraut and sauce. Garnish with more parsley.