German Meatballs 2
47
47
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 193g (6.8 oz)Amount per Serving
Calories 39554% of calories 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?
