| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
German |
Pork, Hamburger, German, Beef |
6 |
Servings |
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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