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