GERMAN MEATBALLS #2

17.10.2008 | Author: Cook | Posted in Pork
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GERMAN MEATBALLS #2


Servings: 6
Ingredients: 

  • 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 (27 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. Servings: 6 servings.

SOURCE: *Iona Redemer, Calumet, OK, Reminisce Magazine Jan/Feb 93 POSTED
BY: Jim Bodle 2/93

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