german meatballs #2
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| ½ pounds | Ground pork |
| ½ cup | Finely chopped onion |
| ¾ cup | Fine dry bread crumbs |
| 1 tablespoon | Snipped fresh parsley |
| 1½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 teaspoon | Worcestershire sauce |
| 1 | Egg, beaten |
| ½ cup | Milk |
| 3 tablespoons | Vegetable oil |
| 1 can | Sauerkraut (27 oz.), |
| Undrained | |
| ½ 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
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