Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 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.

Target recipe: lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. mix in rice, onion, salt, pepper and garlic powder. stir in the ground beef and mix well with hands. form mixture into 1 1/2 inch round meatballs. coat a large skillet over medium heat with oil. cook meatballs and brown on all sides. combine remaining soup with worcestershire (you can increase or decrease worcestershire to your liking) stir until smooth, then spoon over meatballs. cover with lid and simmer for 20-30 minutes , stirring every few minutes.