German Meatballs #2

Categories: pork, beef

Servings: 6

      1 lb Ground beef                         1    Egg, beaten
    1/2 lb Ground pork                       1/2 c  Milk
    1/2 c  Finely chopped onion                3 tb Vegetable oil
    3/4 c  Fine dry bread crumbs               1 cn Sauerkraut (27 oz.),
      1 tb Snipped fresh parsley                    Undrained
  1 1/2 ts Salt                              1/2 c  Water, optional
    1/8 ts Pepper                              1    Parsley
      1 ts Worcestershire sauce           

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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