Meatballs - german
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ½ | pounds | Ground pork |
| ½ | cup | Onion; finely chopped |
| ¾ | cup | Fine dry bread crumbs |
| 1 | tablespoon | Fresh parsley; snipped |
| 1½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Worcestershire sauce |
| 1 | Egg; beaten | |
| ½ | cup | Milk |
| 3 | tablespoons | Vegetable oil |
| 27 | ounces | Sauerkraut; undrained |
| ½ | cup | Water; (opt) |
| 1 | Parsley | |
Directions
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.