#SixteenCheesecakes: Salted Caramel Chocolate Chip Cheesecakes


Last year Camilla at Culinary Adventures with Camilla rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But we posted waaaaaay more than #FifteenCheesecakes.

It was such a hit and we all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.

To celebrate her anniversary once again, I'm sharing another cheesecake recipe with you. This one is of the salted caramel and chocolate chip variety. Salted caramel was a huge blogging trend a few years back and I never managed to hop on the bandwagon. Of course this means I have a ton of salted caramel recipes saved to make.

Maybe I'll bring back the salted caramel trend on my own. ...Yeah right.

Anyway, mini chocolate chips + salted caramel + cheesecake is like my idea of heaven.

Salted Caramel Chocolate Chip Cheesecakes
Source: Sally's Baking Addiction
Servings: 16-18 cups
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for the crust:
    • 18 Oreo cookies
    • 1/4 cup unsalted butter, melted
for the filling:
    • 16 oz. (2 bricks) cream cheese, softened
    • 3/4 cup sugar
    • 1/4 cup vanilla yogurt
    • 2 eggs
    • 1 tsp. vanilla 
    • 1 cup mini chocolate chips
for the salted caramel:
    • 1 cup sugar
    • 6 tbsp. salted butter, cut into pieces
    • 1/2 cup heavy cream
    • 1 tsp. salt 
1. Preheat the oven to 350. Line 2 cupcake pans with paper liners.
2. Add Oreos to a food processor and pulse until they turn into fine crumbs. Transfer to a bowl and pour the melted butter on top. Stir until the crumbs are moistened.
3. Press a heaping tablespoon of the Oreo mixture into the bottom of each cupcake liner and press down with the back of a spoon or another flat surface. Bake for 5 minutes, then set aside.
4. Beat the cream cheese in the bowl of a stand mixer on medium speed until completely smooth. Add in the sugar and yogurt and beat until fully combined. Add in the eggs, one at a time, beating until combined. Mix in the vanilla and mini chocolate chips until just incorporated.
5. Fill each cupcake liner with the cream cheese batter until nearly full. Bake for 20-22 minutes or until just set with the center still slightly jiggly.
6. Remove from the oven and allow to cool for at least 1 hour, then transfer to the fridge and allow to cool for at least 2 hours.
7. Meanwhile, prepare the salted caramel sauce by putting the sugar in a medium saucepan over medium high heat. Stir with a spoon until the sugar is a thick, amber-colored liquid.
8. Add in the butter, stirring until fully melted then very slowly drizzle in the heavy cream while stirring constantly. Allow the mixture to boil for 1 minute then remove from the heat and stir in the sauce. Allow to cool before using.
9. Once cheesecakes and salted caramel have cooled, drizzle the salted caramel into the center of each cheesecake.

So whip up some cheesecake and join me in wishing Camilla a happy 16th wedding anniversary! 

More than #SixteenCheesecakes

Easter Dirt Cake


I saw an image of this cake appear on Pinterest and I knew that I needed to make it. How could I pass up making something so adorable?

The problem came when I couldn't find an actual recipe anywhere. I managed to find two sites that listed out supposed ingredients, but all links back to the supposed source of the recipe came up without any results. So I decided to take matters into my own hands.

How difficult could it be to make a cake?

Easter Dirt Cake
Inspired by: Pinterest images
Servings: 8-10
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    • 2 3.4 oz. packages instant chocolate pudding (4 1/2 servings each)
    • 1 3/4 cup milk 
    • 16 oz. container Cool Whip, thawed
    • 1 package oreos, crushed
    • 1 bag sweetened shredded coconut 
    • 6 drops green food coloring
    • peeps bunnies
    • egg shaped candy
1. In a large bowl, whisk together the instant pudding and milk until thickened. Stir in the Cool Whip until fully combined.
2. Spread in an even layer in a 9x11 or 9x13 baking dish.
3. Evenly sprinkle crushed Oreos on top of the pudding layer.
4. Transfer the shredded coconut to a zip top bag. Add the green food coloring, seal to close and shake around, massaging the coconut until it is tinted green. Spread in a layer over the Oreo crumbles.
5. Separate Peeps bunnies and press into the cake. Arrange eggs on top to look as though they are hiding in the coconut "grass".
6. Refrigerate if not serving immediately.

To make in advance, spread the pudding layer into the dish and refrigerate. Crush cookies and color coconut. Assemble before serving.

It definitely wasn't difficult at all to make this cake, although I am wondering from some of the pictures whether or not they included the Cool Whip into the pudding. If you aren't a Cool Whip person, you're more than welcome to leave it out. The "mud" layer will be a much darker brown.

I brought this cake into work and thoroughly confused my coworkers. I guess working with all guys I should have realized cute food wouldn't go over so well. Anyway, they ate it and said it was good so that's really all that matter isn't it?

I plan on making a smaller version of this (halving the recipe) for the Easter dinner I'm hosting.

Cardamom Glazed Carrots


Cardamom is probably one of my favorite spices. I absolutely love the smell of it, with its slightly hints or orange and I really, really wish that they would make it into a candle or even a Scentsy cube.

But until then, I'll just have to continue cooking with it to get that lovely aroma.

For years I never really liked the taste of cooked carrots and preferred to only eat them raw. In my attempts to find other side dishes that we like, I thought carrots could be a good starting point. Tom likes them most of the time and I just had to get over preferring them in their raw state.

Cardamom Glazed Carrots
Source: Cooking Light
Servings: 6
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    • 1 tbsp. butter
    • 1 tbsp. canola oil
    • 2 tsp. fresh ginger, peeled and minced
    • 1 tsp. cardamom
    • 1/2 cup water
    • 2 tbsp. brown sugar
    • 1 lb. carrots, peeled and cut into rounds 
    • 1/4 tsp. kosher salt
    • 1/4 tsp. black pepper
    • 2 tbsp. fresh parsley, chopped
1. Heat a medium skillet over medium heat. Add the butter and oil and swirl until butter has melted and coated the skillet.
2. Add the ginger and cardamom to the pan and cook for 2 minutes. Then add the water, brown sugar and carrots. Bring to a boil and cover with a lid.
3. Cook for 10-12 minutes or until carrots are tender-crisp and liquid has boiled away. Remove the lid and divide among plates, seasoning to taste with additional salt and pepper if desired. Sprinkle with fresh parsley.

I ended up making this recipe not in time with the rest of the meal. I prepared it on the stove first and then ended up warming it back up in the oven. The cardamom flavor was there, although mild and mixed perfectly with the sweetness of the carrots. 

Oreo Easter Bark


As a blogger, I prefer for Easter to be in early April. I need enough time to finish making and sharing my St. Patrick's Day recipes with you and get the Easter ones made before the holiday rolls around, but preferably not too late into April or then I feel like there isn't enough time between Easter and Memorial Day.

I'm picky, aren't I?

Anyway, with St. Patrick's Day and Easter only 10 days apart, I opted to skip making any St. Patrick's Day recipes and just make Easter ones to share with you. Hopefully next year there will be more of a gap and I can make goodies for both holidays.

Bark is such an easy thing to make that I couldn't pass up making this and sharing it with you. My coworkers loved the bark I brought in around the holidays and I knew this would be no exception.

Oreo Easter Bark
Source: Lil Luna
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    • 10 oz. vanilla bark
    • 10 Oreos, crushed
    • 3/4 cup spring colored M&M candies
1. Line a large rimmed baking sheet with parchment paper.
2. Add the vanilla bark to a microwave-safe bowl and microwave in 30-45 second intervals, stirring after each until fully melted.
3. Pour the melted chocolate onto the prepared baking sheet, smoothing with a spatula. Sprinkle the crushed up Oreo cookies and M&M candies on top.
4. Refrigerate for 1 hour or until hardened. Break into pieces and enjoy!

The original recipe calls for spring Oreos which I wasn't able to find at the time. I did find them later one and the only difference is that the creme in the middle is yellow instead of white, so it's entirely up to you which type of Oreo you'd prefer to make this with. 

Parmesan Parsley Roasted Potatoes


For as much as I cook, I feel like the one thing that I consistently struggle with is a serving a variety of side dishes with our dinners each night. It doesn't help that Tom doesn't like most vegetables and isn't a big fan of rice, which really limits my options if I don't want to make something for him and then something different for me.

Over the years I've learned to come up with different seasonings on potatoes and vegetables that we eat all of the time to make it feel like we're not having the same thing over and over again. Is this a struggle in your house too? Have you found any other tips or tricks that work? I'd love to hear them.

Parmesan is something we almost always have in the fridge. I prefer the shredded version to the grated stuff you get in the aisle alongside the canned tomatoes. We almost always have parsley in the fridge too so I figured I might as well combine two of our most used ingredients and put them over the roasted potatoes I was making.

Parmesan Parsley Roasted Potatoes 
Source: Cookaholic Wife
Servings: 4
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    • 2 lbs. fingerling potatoes, halved (red and white also work)
    • 2 tbsp. olive oil
    • 1/3 cup shredded Parmesan cheese
    • 1 tsp. kosher salt
    • 1/2 tsp. black pepper
    • 2 tbsp. fresh parsley, chopped

1. Preheat the oven to 450 degrees. Line a baking sheet with foil. (Optional, it just makes for easier clean up.)
2. Toss the halved potatoes in a large bowl with the oil, salt and pepper. Spread out onto the baking sheet and sprinkle the shredded Parmesan on top.
3. Bake for 30-35 minutes, flipping the potatoes over half way through. When the potatoes are golden brown and fork tender, they are done.
4. Remove from the oven and sprinkle the fresh parsley on top. Divide between plates and season to taste with additional salt and pepper if desired.

Roasted potatoes go well with just about any protein; chicken, beef, pork. For a vegetarian twist, you could sautee up some bell peppers and onions and enjoy this like a hash. 

Cheesy Sausage Breakfast Casserole


On the weekends, Tom and I wake up at completely different times. I have the inability to sleep past 8 am no matter what happens and he's content to sleep until noon. So needless to say, breakfast doesn't happen very often around here unless it's me just making something for myself.

If there is a breakfast recipe I want to try out, I plan it for dinner. You can never ever go wrong with breakfast for dinner so it all works out in the end. 

I loved this casserole so much I made another version of it using ham and took it into my coworkers on a morning where we were completing inventory. It was gobbled up in only a few hours! 

Cheesy Sausage Breakfast Casserole
Servings: 8

    • 1 lb. Italian sausage (hot, mild or sweet)
    • 3 cloves garlic, minced
    • 1 red pepper, diced
    • 1 sweet onion, diced
    • 6 eggs 
    • 1/3 cup milk
    • 20 oz. bag frozen hash browns, thawed
    • 2 cups shredded cheddar cheese
    • 1/2 tsp. salt
    • 1/2 tsp. pepper 
1. Preheat the oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray. 
2. Heat a large skillet over medium heat. Remove any casings from the sausage and add to the skillet, breaking up the sausage into crumbles. Cook for 5-7 minutes or until browned. 
3. Line a plate with a paper towel and transfer the sausage with a slotted spoon.
4. Add the bell pepper and onions to the skillet, cooking for 5 minutes or until just softened. Add in the garlic and cook 1 minute more. 
5. Remove the bell pepper, onions and garlic with a slotted spoon, allowing any excess grease they cooked in to remain in the skillet. 
6. In a large bowl, combine the sausage, vegetables, hash browns and 1 1/2 cups of cheese. In another bowl, whisk together the eggs with the milk, salt and pepper until combined. Pour over the vegetable mixture and stir until everything is coated. 
7. Transfer the bowl contents to the prepared baking dish, smoothing the top of it with the back of a spoon. Sprinkle the remaining 1/2 cup of cheese on top and cover with foil.
8. Bake for 20 minutes and then remove the foil and bake an additional 10-15 minutes or until the cheese is golden and melty and the hash browns have turned a golden brown color. 
9. Remove from the oven and allow to rest for 10 minutes before slicing and serving. Season to taste with additional salt and pepper if desired.

This casserole also freezes really well. Tom and I only managed to eat a third of it, so I divided out the remaining portions once they had cooled and wrapped them in plastic then foil and put them in a zip-top bag and froze them. We had this again about a month later and it was still just as tasty as the first time!

SRC: Vanilla Dutch Baby


I can't believe it's time for another reveal day of the Secret Recipe Club. I feel like I was just sharing my last recipe with you!

This month I was assigned to ButterYum which is written by Patricia. I love her story! In her About section, she says that she wanted to go to culinary school, but after getting married and having kids, she decided to teach herself instead. Now she even teaches cooking classes! How cool is that?

Patricia has been blogging since early 2009 and has a huge variety of recipes to choose from. It took me a long time to narrow down one to make. I mean, there's Thin Mint Scones and if there is one thing I'm entirely guilty of it's being unable to tell those little girls no when they sit outside the grocery store with their boxes of sugar goodness. And then there's Hot Milk Cake which is something I'd actually never heard of until we had a lunch catered at work for 50 people and they delivered us 6, yes SIX of these! I'd love to make the recipe but I should probably wait until my coworkers can stand the sight of it again! And just now, as I'm typing up this post and it's too late to change my mind on a recipe, I realized that I could have made Patricia's Individual Cherry Crumbles because she made them for Pi Day and our March reveal is Pi Day. I hate missed opportunities like that!

Anyway, I am totally pleased with the recipe that I did finally choose to make - a Vanilla Dutch Baby.

A Dutch baby is similar to a pancake and sometimes referred to as a German pancake. But it's more of a popover than a pancake, because pancakes don't rise the way a Dutch baby does. I've never had one of these before because we never had a cast iron skillet growing up. Now that I have two of my own, I figured it was more than past due the time to finally make a Dutch baby!

Vanilla Dutch Baby
Source: ButterYum
Servings: 6
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    • 3/4 cup all-purpose flour
    • 3/4 cup buttermilk
    • 3 large eggs
    • 1 tbsp. brown sugar
    • 2 tsp. vanilla
    • 1/4 tsp. salt 
    • 3 tbsp. unsalted butter
    • powdered sugar, for dusting
    • optional: fresh fruit, fruit compote, jam or preserves, syrup 
1. Place a 11 or 12 inch cast iron skillet in the cold oven and then preheat to 400 degrees.
2. In a blender or food processor, add the flour, buttermilk, eggs, brown sugar, vanilla and salt. Pulse until combined.
3. Remove the skillet from the oven and add the butter, swirling it around the pan to coat the bottom and sides. Pour any remaining unmelted butter into the batter and stir to combine it.
4. Pour the batter into the skillet and return to the oven for 20-25 minutes or until the edges are golden brown and it is puffed up.
5. Remove from the oven and allow to cool for a minute or two, then dust with the powdered sugar. As the Dutch baby cools, it will deflate.
6. Slice into 6 pieces and top with your desired topping.

I had my slice with a vanilla blackberry jam and Tom had his with regular pancake syrup. We both gobbled this up, the slightly sweet and custard-y texture was so much better to me than a standard pancake which is much more dense. This is so easy to make and I know we'll have these more than regular pancakes now!

Indiana Pork Tenderloin Sandwich


When I found this recipe in Cooking Light magazine I was immediately intrigued. I had never thought to bread and fry up pieces of pork tenderloin put them on a sandwich with essentially what my brain equated to a non-spicy, healthier corn maque choux.

I didn't end up making the recipe until fresh corn was already out of season so I substituted frozen kernels and had no issues at all. 

Indiana Pork Tenderloin Sandwich
Source: Cooking Light
Servings: 4

for the corn relish:
    • 2 tsp. unsalted butter
    • 1/2 cup corn kernels (thawed if from frozen)
    • 1/4 cup red bell pepper, diced
    • 2 tbsp. red onion, diced
    • 1 tbsp. milk 
    • 1 tbsp. cider vinegar
    • 2 oz. light cream cheese, softened
    • 1 tbsp. fresh parsley, minced
    • pinch each of salt and pepper 
for the pork:
    • 1/2 pound pork tenderloin
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1 egg
    • 1 tsp. water
    • 2 tbsp. Wondra flour
    • 2/3 cup Panko breadcrumbs
    • 2 tbsp. canola oil
    • 4 lettuce leaves
    • 4 hamburger buns 

1. Melt the butter in a medium skillet over medium heat. Add the corn, bell pepper and onion and cook for 3-5 minutes or until softened. Add in the milk, cider and cream cheese, stirring constantly until the cheese as melted fully. 
2. Transfer mixture to a bowl and stir in the parsley, salt and pepper. Set aside. 
3. Slice the pork into 4 even slices. Season both sides with salt and pepper. 
4. In a shallow dish beat together the egg with the water. In another shallow dish, add the Wondra flour. In a third shallow dish, add the breadcrumbs. 
5. Dredge the pork slices into the flour, shaking off the excess, the dip into the egg mixture, coating both sides before finally putting into the breadcrumbs, coating the entire slice of pork. Set on a plate and repeat with the remaining 3 slices. 
6. Heat the canola oil in a large skillet over medium high heat. Add the pork and cook for 4 minutes on each side, until golden brown. Transfer to a paper towel lined plate.
7. Discard the oil and slice each hamburger bun in half. Place cut side down into the skillet and cook for 1 minute or until lightly toasted. 
8. Assemble the sandwich by placing a lettuce leaf on the bottom of each bun, the pork on top and then a generous heap of the corn relish. Place the other half of the bun on top and enjoy. 

This is honestly one of the best things I've ever eaten and I don't say that about a lot of foods. I maybe have 4 recipes I can recall off the top of my head that entered into this category and I'm thrilled that this one has joined it. Its an easy recipe to make, one that can be done on a weeknight and that packs a ton of flavor. 

Homemade Kielbasa {Polish Sausage}


One of the memories I have from childhood is being at my grandfathers house and my mom and her sisters getting together to make kielbasa, which is just the Polish term for sausage. My mom was never a big fan of it so I didn't really eat it as a child and it wasn't until a few years into cooking for myself that I began to try it and found I really liked it.

Over the summer I mentioned to my aunt who has the sausage making machine (it has a fancier name than this, right?) that I thought it would be neat to get together and have a Polish day where we made kielbasa and pierogi. We usually go to visit her because she lives at the beach, but it was past beach season so I hosted this day and after all the sausages were made, we hung out the rest of the night.

We decided to make both regular kielbasa and a spicier version. Armed with my mom, two aunts, a cousin and 25 pounds of pork, we set out to get this sausage party (heh) started.

Homemade Kielbasa
Source: my aunt
Servings: 12 links
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    • 12 lbs. pork shoulder, finely ground 
    • 1/4 cup salt 
    • 2.1 oz. container mustard seed
    • 3 tbsp. minced garlic 
    • 2 tbsp. dry sage
    • 2 tbsp. ground black pepper
    • 2 1/3 cup warm water
    • casings
1. In a very large mixing bowl add the ground pork. Sprinkle the salt, mustard seed, garlic, sage and black pepper over it then pour in half of the water and begin mixing the spices into the pork by hand. As the spices distribute, the mixture will thicken. Add water as needed until all of it is used.
2. If the pork mixture is very dense, add additional water or you'll have a hard time getting it through the machine. Cover pork when not using or you'll need to add additional water.
3. Rinse the casing off with warm water and carefully stretch over the tube of the machine. Add pork to the tray and turn the machine on, pushing the pork down with the stopper until the casing is about 6 inches long. Remove the casing from the machine and hold both ends, flipping until sealed.
4. Bring a medium pot of water to a boil over high heat. Add the sausage link and cook for 15-20 minutes or until cooked through. Allow to cool for 1 minute before slicing and taste testing for spice levels. Adjust seasonings as needed as repeat sausage making process.

After the tester sausage I believe we made 12-14 10-inch links of sausage.

And yes, we did form the ground pork into a smiley face and took a picture of it. We had a lot of time to kill, okay?

My other aunt actually bought a machine recently so we're planning on making a lot more!

Brown Sugar and Thyme Roasted Carrots


When I was a kid I preferred to only eat raw carrots as opposed to cooked ones. It took until I started cooking on my own and experimenting with recipes to realize that my dislike of cooked carrots came from eating them once they were overcooked and mushy. I don't like mushy foods when I know they're supposed to have another texture. This probably explains why I'm not a big fan of beans or peas.

However, I like applesauce which is essentially overly cooked mushy apples, but there's always an exception to a rule right?

While I still prefer to grab a bag of baby carrots and just start munching away, I've tried to incorporate carrots into side dishes more often. (One can only eat so many versions of green beans and corn before they get annoyed that their husband doesn't like vegetables.)

Thyme is a really common herb to add to carrots so I figured that was a good of place as any to start. Now carrots are more on the sweet side naturally and roasting only intensifies that flavor, but I thought a little bit of brown sugar to add to that caramelized sugar flavor surely couldn't hurt. And it's such a small amount, you could still call this a healthy recipe!

Brown Sugar and Thyme Roasted Carrots 
Source: Cookaholic Wife creation
Servings: 2-4
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    • 10 carrots, peeled with ends chopped off
    • 1 tbsp. olive oil
    • 2 tbsp. brown sugar
    • 4-6 sprigs fresh thyme
    • 1 tsp. salt
    • 1/2 tsp. pepper
1. Preheat the oven to 400 degrees.
2. Toss the carrots with the olive oil to coat. Arrange in a single layer on a baking sheet. Sprinkle the brown sugar, salt and pepper evenly over the carrots. Arrange the fresh thyme sprigs on top.
3. Roast for 30-35 minutes, flipping over once, until fork tender.

How easy is that? If you already have chicken, turkey or even beef going in the oven this can snuggle on in as well and requires next to no work at all to prepare.

Porcupine Meatballs in Sauerkraut


I'd never heard of a porcupine meatball until I was watching an episode of Southern at Heart one day on the Food Network. Damaris is one of my favorite food personalities. I love all of her recipes and that her kitchen has damn near everything stored in mason jars. (I think I must have been a 1950's southern housewife in another life)

Of all the strange things for my vegetable hating husband to like, he absolutely loves sauerkraut and aside from pork and sauerkraut or Reuben sandwiches, I really don't know of any other recipes out there that include it, so this one caught my eye. I've heard of putting rice into meatballs but never of mixing together tomato sauce and sauerkraut. Of course I had to try it out!

Porcupine Meatballs in Sauerkraut
Source: Damaris Phillips, Southern at Heart
Servings: 4
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    • 1 tsp. +1 tbsp. coconut oil
    • 1/2 cup yellow onion, chopped
    • 1 lb. ground beef
    • 1 egg, beaten
    • 1 clove garlic, minced
    • 1/4 cup uncooked instant rice
    • 1/4 cup breadcrumbs
    • 1 tsp. kosher salt
    • 1 tsp. black pepper
    • 15 oz. can no-salt-added tomato sauce
    • 1 cup sauerkraut, drained
    • 1 tbsp. dried Italian seasoning
    • 1/4 cup shredded mozzarella 
1. Melt the teaspoon of coconut oil in a Dutch Oven over medium heat. Add the onions and cook until tender, 2-3 minutes. Remove from the heat and allow to cool until you can handle them.
2. Transfer the cooked onion to a large bowl. Add in the ground beef, beaten egg, garlic, rice, breadcrumbs, salt and pepper. Form into 20 evenly sized meatballs, about the size of 2-tablespoons each.
3. Melt the remaining tablespoon of coconut oil in the Dutch oven over medium heat and add in half of the meatballs. Cook until browned on all sides then transfer to a plate. Repeat with the remaining meatballs. Cooking them all at once would crowd the pan and they wouldn't cook evenly. Drain all the grease from the Dutch oven.
4. Place the Dutch oven back over medium heat and stir in the tomato sauce. Use a wooden spoon to scrape up any of the browned bits of meat from the bottom of the pan. Stir in the sauerkraut and Italian seasoning and then return the meatballs to the pot in single layer. Cover and simmer over medium-low heat for 20-25 minutes or until the meatballs are cooked through.
5. Serve the meatballs with the sauce and divide the shredded mozzarella on top.

I treated this almost as a spaghetti and meatballs type of dish, by adding the cheese on top. Instead of pasta, I served it with mashed potatoes and green beans. The meatballs were delicious and SO filling because of the rice inside.

If you find that the tomato sauce is too acidic for your tastes with the combination of the sour sauerkraut, add in 1 tablespoon of sugar and then adjust from there. I think the mashed potatoes helped to round this out because it wasn't too acidic for either of us at all and I really enjoyed this dish. 
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