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German Meatballs 2

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Submitted by pspiva

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 453.6
POUND G GROUND BEEF
½ 226.8
POUND G GROUND PORK
½ 118
CUP ML ONIONS
finely chopped
¾ 177
CUP ML BREAD CRUMBS
fine, italian style
1 15
TABLESPOON ML PARSLEY LEAVES
snipped fresh
1 ½ 7.5
TEASPOONS ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
1 1
EACH EACH EGGS
beaten
½ 118
CUPS ML MILK
1 15
TABLESPOON ML VEGETABLE OIL
1 1
CAN CAN SAUERKRAUT
27oz, undrained *
½ 118
CUP ML WATER
optional
1 1
X X PARSLEY LEAVES
to garnish *

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 to 20 minutes or until meatballs are done.

Add water if necessary.

Sprinkle with parsley. Yield: 6 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 395 54% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 133mg 44%
Sodium 808mg 34%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 63g
Vitamin A 2% Vitamin C 3%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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