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
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. Back to Sauerkraut recipes
