German Meatballs with Sauerkraut |
|
 |
Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 6 |
|
The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill. Ingredients:
1 1/4 lbs lean ground beef |
1/2 lb ground pork |
1/2 cup finely chopped onion |
3/4 cup fine dry breadcrumb |
3 tablespoons finely chopped parsley |
1 1/2 teaspoons salt |
1/4 teaspoon fresh ground black pepper (more to taste) |
1 teaspoon garlic granules |
2 teaspoons worcestershire sauce |
1 egg, beaten |
1/2 cup milk |
2 -3 tablespoons extra virgin olive oil |
1 (32 ounce) jar sauerkraut, undrained,not canned if avoidable |
water or white wine, as needed |
additional chopped parsley (to garnish) (optional) |
hot buttered boiled potato, as accompaniment |
Directions:
1. In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
2. Shape into 11/2 to 2 meatballs, and chill until set.
3. Heat the oil in a large skillet, and brown the meatballs on all sides.
4. Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
5. Add sauerkraut and juice to skillet, and top with meatballs.
6. Cover and simmer for 15-20 minutes or until meatballs are done.
7. Add water or wine if necessary to keep sauerkraut moist.
8. Sprinkle with parsley for garnish.
9. Serve with buttered boiled potatoes.
|
|