Recipe: Meatball Kraut Skillet (using ground chicken, rice, and crushed tomatoes)

MEATBALL KRAUT SKILLET

FOR THE MEATBALLS:
1 egg white, whipped
1/4 cup skim milk
3 cups white bread crumbs
1/2 tsp black pepper
1 lb ground chicken breast, skinless
1/2 tbsp olive oil
FOR THE SAUERKRAUT MIXTURE:
1 (27 oz) can sauerkraut, drained
1/2 cup chopped onions
3/4 cup uncooked long-grain rice
1 1/2 cups water
1 (14 1/2 oz) can crushed tomatoes

In a mixing bowl, combine egg white, milk, bread crumbs, salt, and black pepper. Add chicken and mix well. Shape into 12 meatballs.

In a skillet, heat oil over medium heat. Add meatballs and cook until no pink remains in chicken. Remove meatballs from skillet.

In same skillet, combine sauerkraut and onions. Stir in rice and water. Add meatballs and crushed tomatoes. Bring to a boil. Reduce heat and simmer, covered for 30 minutes or until rice is done.

Servings: 6
Source: Better Homes and Gardens Ground Meat Cookbook