Bavarian Meatball Stew

Name: Bavarian Meatball Stew with Sauerkraut
Prep time: 35 min
Cook time: 35 min
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 beef; 2 cans (14-1/2 ounces each) beef broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (14 ounces) Bavarian sauerkraut, rinsed and well drained; 2 medium potatoes, peeled and cubed; 2 medium carrots, sliced; 2 celery ribs, sliced; 1 envelope onion soup mix; 1 tablespoon sugar; 1/2 teaspoon pepper; 1 bay leaf

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Bavarian Meatball Stew is a thick, tangy one-pot soup built on baked meatballs simmered with sauerkraut, root vegetables, and beef broth. It's a satisfying, warming meal that tastes even better on chilly evenings.

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From Justapinch

17 Ingredients

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Instructions

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In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain.
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Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving.
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Yield: 8 servings.
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Originally published as Bavarian Meatball Stew in Taste of Home
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April/May 2007, p18
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Nutritional Facts
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serving (1 cup) equals 279 calories, 12 g fat (4 g saturated fat), 83 mg cholesterol, 931 mg sodium, 24 g carbohydrate, 2 g fiber, 20 g protein.
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Tips & Notes

Pro tips

Drain the baked meatballs thoroughly on the greased rack (15 min at 400°) so excess fat doesn't make the stew greasy.
Rinse and drain the sauerkraut well before adding to control the stew's saltiness and tanginess.
Do not skip the bay leaf during simmering—it adds subtle depth; remove and discard before serving to prevent eating it whole.
Use a large saucepan to prevent overflow when combining broth, tomatoes, vegetables, and meatballs; a 5-6 quart pot is ideal.

Substitutions

Ground pork or ground veal → ground beef (maintains traditional Bavarian flavor profile)
Beef broth → chicken broth or vegetable broth (lighter flavor, still works)
Diced tomatoes → tomato sauce, 1 cup (thickens stew slightly; reduce broth by 1/4 cup)
Potatoes → celery root or parsnip (adds different texture and sweetness)

Storage & make-ahead

Cool completely and refrigerate in an airtight container up to 3 days, or freeze up to 3 months. Reheat gently on the stovetop over medium heat until warmed through.

Equipment

shallow baking pan · greased rack for baking pan · large saucepan (5-6 quart)

Common Questions

Can I make this stew ahead of time?

Yes. Prepare the stew through step 2, cool completely, then refrigerate up to 3 days. Reheat gently on the stovetop over medium heat. The flavors deepen as it sits.

Why bake the meatballs instead of browning them in a skillet?

Baking at 400° for 15 minutes allows the meatballs to cook evenly and drain fat on a rack without the labor of skillet browning. This yields tender meatballs that won't break apart in the stew.

Can I use fresh sauerkraut instead of canned?

Yes. Use the same amount and rinse it well to control saltiness, just as you would canned sauerkraut. Fresh sauerkraut may have a slightly tangier flavor.

How do I know when the vegetables are tender?

Simmer for 30-35 minutes covered. The potatoes and carrots should be fork-tender with no resistance. Taste a carrot slice to confirm doneness.

Can I scale this recipe for more servings?

Yes. Double all ingredients and increase the baking time for meatballs to 18-20 minutes, then simmer the stew for 35-40 minutes to ensure even cooking.