1 egg white — whipped
1/4 c skim milk
3 c white bread crumbs
1/2 tsp black pepper
1 lb ground chicken breast, skinless
1/2 tbsp olive oil
27 ozs sauerkraut, canned — drained
1/2 c onions — chopped
3/4 c long-grain rice — uncooked
1 1/2 c water
14 1/2 ozs crushed tomatoes
In a mixing bowl, combine egg white, milk, bread crumbs, salt, and black pepper. Add chicken and mix well. Shape into 12 meatballs. In a skillet, heat oil over medium heat. Add meatballs and cook until no pink remains in chicken. Remove meatballs from skillet. In same skillet, combine sauerkraut and onions. Stir in rice and water. Add balls and crushed tomatoes. Bring to a boil. Reduce heat and simmer, covered for 30 minutes or until rice is done.