GERMAN MEATBALLS #2

• 1 lb Ground beef
• 1 /2 lb Ground pork
• 1 /2 c Finely chopped onion
• 3 /4 c Fine dry bread crumbs
• 1 tb Snipped fresh parsley
• 1 1 /2 ts Salt
• 1 /8 ts Pepper
• 1 ts Worcestershire sauce
• 1 Egg, beaten
• 1 /2 c Milk
• 3 tb Vegetable oil
• 1 cn Sauerkraut (2 7 oz.),
• Undrained
• 1 /2 c 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.

SOURCE:
*Iona Redemer, Calumet, OK, Reminisce Magazine Jan/Feb 93

POSTED BY:
Jim Bodle 2/93