Recipe: GERMAN MEATBALLS 2

Title: German Meatballs #2
Categories: Pork/ham, Ground beef, German, Beef
Yield: 6 servings

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