German Meatballs #2

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