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Meatballs - German

1 lb Ground beef
1/2 lb Ground pork
1/2 c Onion; finely chopped
3/4 c Fine dry bread crumbs
1 tb Fresh parsley; snipped
1 1/2 ts Salt
1/8 ts Pepper
1 ts Worcestershire sauce
1 Egg; beaten
1/2 c Milk
3 tb Vegetable oil
27 oz Sauerkraut; undrained
1/2 c Water; (opt)
1 Parsley


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.





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