German Meatballs #2
beef, groundmeat, pork
1 lb ground beef
1/2 lb ground pork
1/2 cup finely chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon worcestershire sauce
1 egg, beaten
1/2 cup milk
3 tablespoon vegetable oil
1 can sauerkraut (27 oz.),
1 undrained
1/2 cup water, optional
1 parsley
In a mixing bowl combine first 10 ingredients; shape into 18 meatballs, 2 inches each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer 15-20 minutes or until meatballs are done. Add water if necessary. Sprinkle with parsley. Yield: 6 servings.
SOURCE: *Iona Redemer, Calumet, OK, Reminisce Magazine Jan/Feb 93 POSTED BY: Jim Bodle 2/93
Yield: 6 servings