Meatballs & Sauerkraut

2 serving
30 Minutes

Ingredients

10 ozs Extra Lean Ground Beef
1/2 Yellow Onion (small, finely chopped)
2 Garlic (clove, minced)
1/2 tsp Cumin
Sea Salt & Black Pepper (to taste)
1 tsp Extra Virgin Olive Oil
1 cup Sauerkraut
2 tbsps Parsley (chopped)
1 Avocado (chopped)

Nutrition

Amount per serving
Calories462
Fat31g
Carbs16g
Fiber10g
Sugar4g
Protein32g

Directions

1In a bowl, mix together the beef, onion, garlic, cumin, salt, and pepper. Form into balls approximately two inches (5 cm) wide.
2Heat the oil in a pan over medium-high heat. Add the meatballs and cook for about five to six minutes or until browned on all sides.
3Remove the meatballs and add the sauerkraut to the pan. Top with meatballs and cover the pan with a lid. Turn the heat to medium and cook for about 12 to 15 minutes or until the meatballs are cooked through.
4Top with parsley and avocado before serving and enjoy!

Notes

Leftovers:Refrigerate in an airtight container for up to three days.
Serving Size:One serving is equal to approximately 1/2 cup of sauerkraut and four to five meatballs.
No Parsley:Omit or use green onion instead.