1. Drain the sauerkraut. If it is very
sour, place in a strainer or colander and rinse it quickly under
2. In a large casserole, combine the sauerkraut,
tomato puree, sugar, broth or bouillon, and raisins. Stir well and
bring to a simmer over medium heat. Simmer gently, uncovered, for
about 10 minutes. Then taste and add salt and pepper as desired.
3. While sauce is cooking, combine the
meat and rice in a large bowl and season to taste with salt and
pepper. Form meatballs the size of golf balls (the mixture should
yield about 24) and drop into the sauce. Cover and simmer gently,
stirring occasionally, for about 1 1/2 hours.