German Meatballs

By MooK

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup finely chopped onion
• 3/4 cup fine dry bread crumbs
• 1 tablespoon snipped fresh parsley
• 1-1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1 egg, beaten
• 1/2 cup milk
• 2 to 3 tablespoons vegetable oil
• 1 can (27 ounces) sauerkraut, undrained
• 1/3 to 1/2 cup water, optional
• Additional snipped parsley

Preparation

Step 1

In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. 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 for 15-20 minutes or until a thermometer reads 160°. Add water if necessary. Sprinkle with parsley.

Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.