German Meatballs #2

Ingredients

450 gr beef
130 gr pork
60 gr onion
80 gr fine dry bread crumbs
2 gr snipped parsley
4 gr salt
1 gr pepper
5 ml worcestershire sauce
1 egg
120 ml milk
45 ml vegetable oil
1 package sauerkraut
120 ml water
1 parsley

Instructions

In a mixing bowl combine first 10 ingredients; shape into 18 meatballs, 5 cm 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 0.021505376344086