German Meatballs #2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef,
1/2 lbs: Ground pork,
1/2 cup: Finely chopped onion,
3/4 cup: Fine dry bread crumbs,
1 tbsp: Snipped fresh parsley,
1 1/2 tsp: Salt,
1/8 tsp: Pepper,
1 tsp: Worcestershire sauce,
1: Egg, beaten
1/2 cup: Milk,
3 tbsp: Vegetable oil,
1 can: Sauerkraut, (27 oz.),
Undrained,
1/2 cup: Water, optional
1: Parsley,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp