German meatballs #2

Yield: 6 servings

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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