Meatball Kraut Skillet

This skillet dinner brings together two flavors that might not seem like obvious partners: tender ground chicken meatballs and tangy sauerkraut, simmered together with rice and crushed tomatoes until everything melds into one satisfying bowl.

The meatballs use egg white and skim milk instead of whole eggs and regular milk, keeping them lighter than a typical meatball. Bread crumbs bind the ground chicken breast and give the meatballs a soft interior. Brown them first to build a crust, then pull them out while the rice and kraut layer goes in. Everything reunites in the skillet for a 30-minute covered simmer.

Cooking the rice directly in the sauerkraut and tomato liquid is the smart shortcut here. The rice absorbs those tangy, savory juices as it cooks, soaking up flavor that boiling in plain water could never deliver. The crushed tomatoes balance the sharp sourness of the kraut with a round, sweet acidity.

Kitchen Tips

• Don’t skip draining the sauerkraut. Undrained kraut adds too much liquid and makes the rice cook unevenly. A good squeeze in a colander is all it takes.
• Shape meatballs evenly so they cook at the same rate. A tablespoon scoop keeps them consistent.
• Keep the lid on during the 30-minute simmer. Lifting it releases steam and extends the rice cooking time. Check once at 25 minutes for doneness.

Variations

• Pork meatball version: Use ground pork instead of chicken for a richer, more traditional German pairing with the sauerkraut.
• Caraway addition: Stir in a teaspoon of caraway seeds with the sauerkraut. Caraway is the classic kraut seasoning and adds a slightly anise-like warmth.