Ingredients
- 1 egg
- 1 parsley
- 1 lb beef (ground)
- 1/2 lb pork (ground)
- 1/2 c milk
- 1/2 c water
- 3/4 c fine dry bread crumbs
- 1/2 c onion (finely chopped)
- 3 tb vegetable oil
- 1 ts worcestershire sauce
- 1 1/2 ts salt
- 1 tb snipped parsley (fresh)
- 1/8 ts pepper
- 1 package sauerkraut
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
