German Meatballs 2
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ½ | pound |
ground pork
|
|
| ½ | cup |
onions
finely chopped |
|
| ¾ | cup |
bread crumbs
fine, italian style |
|
| 1 | tablespoon |
parsley leaves
snipped fresh |
|
| 1 ½ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | each |
eggs
beaten |
|
| ½ | cups |
milk
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | can |
sauerkraut
27oz, undrained |
*
|
| ½ | cup |
water
optional |
|
| 1 | x |
parsley leaves
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 226.8 | g |
ground pork
|
|
| 118 | ml |
onions
finely chopped |
|
| 177 | ml |
bread crumbs
fine, italian style |
|
| 15 | ml |
parsley leaves
snipped fresh |
|
| 7.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | each |
eggs
beaten |
|
| 118 | ml |
milk
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | can |
sauerkraut
27oz, undrained |
*
|
| 118 | ml |
water
optional |
|
| 1 | 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.
