Title: German Meatballs #2
Categories: Pork Ground German Beef
Yield: 6 Servings

1	lb	Ground beef
1/2	lb	Ground pork
1/2	c	Finely chopped onion
3/4	c	Fine dry bread crumbs
1	tb	Snipped fresh parsley
1 1/2	ts	Salt
1/8	ts	Pepper
1	ts	Worcestershire sauce
1		Egg, beaten
1/2	c	Milk
3	tb	Vegetable oil
1	cn	Sauerkraut (27 oz.),
		Undrained
1/2	c	Water, optional
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.

SOURCE: *Iona Redemer, Calumet, OK, Reminisce Magazine Jan/Feb 93 POSTED BY: Jim Bodle 2/93

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