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| German Meatballs 2
1 pound of ground beef
1/2 pound of ground pork
1/2 cup of finely chopped onion
3/4 cup of fine dry bread crumbs
1 tablespoon of snipped fresh parsley
1 1/2 teaspoon of salt
1/8 teaspoon of pepper
1 teaspoon of Worcestershire sauce
1 Egg, beaten
1/2 cup of Milk
3 tablespoons of vegetable oil
one 7 ounce can of Sauerkraut, undrained
1/2 cup of water, optional
1 Parsley |
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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.
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