Yield: 6 servings
|1 pounds||Ground beef|
|½ pounds||Ground pork|
|½ cup||Onion; finely chopped|
|¾ cup||Fine dry bread crumbs|
|1 tablespoon||Fresh parsley; snipped|
|1 teaspoon||Worcestershire sauce|
|3 tablespoons||Vegetable oil|
|27 ounces||Sauerkraut; undrained|
|½ cup||Water; (opt)|
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.