German Meatball Stew
|Canned stewed tomatoes||30 Ounce, undrained (2 Can)|
|Sauerkraut||1⁄2 Ounce, drained (1 Can)|
|Onion||3⁄4 Cup (12 tbs), finley chopped|
|Potatoes||4 Cup (64 tbs), diced|
|Extra lean ground turkey/Extra lean ground beef||16 Ounce|
|Dried bread crumbs||6 Tablespoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Dried parsley flakes||1 Teaspoon|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine undrained stewed tomatoes, sauerkraut, 1/8 cup onion, and potatoes.
In a large bowl, combine meat, remaining 1/4 cup onion, bread crumbs, skim milk, and parsley flakes.
Form into 12 (2-inch) meatballs.
Arrange meatballs on top of vegetables.
Cover and cook on LOW for 8 hours.
For each serving, place 2 meatballs and 1 cup vegetable mixture on a plate.