Porcupine Meatballs In Sauerkraut - cooking recipe

Ingredients

12 medium frozen meatballs
1 (15 ounce) can crushed tomatoes
1/2 cup sauerkraut
1 1/2 teaspoons dried Italian seasoning
1/2 yellow onion
1/2 garlic clove
1/8 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes

Preparation

Defrost meatballs ahead of time by placing in the refrigerator before cooking.
Heat dutch oven or large sauce pan over medium heat, add oil.
Add onions to the dutch oven and saute for about 2 minutes.
Add garlic to the dutch oven and continue to saute for about 1 minute then remove pot from heat.
Remove onions and garlic to a bowl and set aside.
Add meatballs to the same pot, using left over oil. Over medium heat, get all meatballs hot to the touch, and possibly brown a bit if desired.
Add Tomatoes, spices, and sauerkraut and begin to simmer, checking sauce for taste after a few minutes to see if you need any more salt, pepper or other spices.
Simmer on low for about 25 minutes.
Serve with root vegetables or rice as you prefer.