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
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