Moscows
Moscows might be a good recipe to expand your side dish recipe box. For 63 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 167 calories, 11g of protein, and 12g of fat. This recipe serves 12. A mixture of sauerkraut, sour cream, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. 58 people found this recipe to be scrumptious and satisfying. It is brought to you by A Family Feast . Overall, this recipe earns a rather bad spoonacular score of 30%. are very similar to this recipe.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons beef broth or water
¼ cup beet horseradish (this is very mild and sold right next to regular horseradish in your average supermarket)
1 teaspoon crushed caraway seed
1 egg
1 pound 80/20 ground beef
1 teaspoon kosher salt
½ cup finely minced onion
½ cup rye bread crumbs (4 whole slices rye bread, see note above)
1 cup well drained sauerkraut chopped
2 tablespoons sour cream
1 ½ cups fine grated Swiss cheese, divided
Equipment:
oven
muffin tray
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees.Mix all ingredients until combined except cup of the Swiss cheese.Divide the mixture into 12 balls and fill a 12 cup muffin pan with the meatballs. I used a large ice-cream scoop so they were flat on the bottom and round on top.Sprinkle the remaining cup of cheese over each and bake uncovered for 30 minutes. Remove from pan and discard fat in each muffin cup.Serve with additional sour cream and beet horseradish with boiled potatoes, or between slices of rye bread and eaten as a sandwich.
Step by step:
1. Preheat oven to 350 degrees.
2. Mix all ingredients until combined except cup of the Swiss cheese.Divide the mixture into 12 balls and fill a 12 cup muffin pan with the meatballs. I used a large ice-cream scoop so they were flat on the bottom and round on top.Sprinkle the remaining cup of cheese over each and bake uncovered for 30 minutes.
3. Remove from pan and discard fat in each muffin cup.
4. Serve with additional sour cream and beet horseradish with boiled potatoes, or between slices of rye bread and eaten as a sandwich.
Nutrition Information:
covered percent of daily need
