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German Meatballs with Sauerkraut

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“The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill.”
2hrs 15mins

Ingredients Nutrition


  1. In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
  2. Shape into 1½" to 2" meatballs, and chill until set.
  3. Heat the oil in a large skillet, and brown the meatballs on all sides.
  4. Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
  5. Add sauerkraut and juice to skillet, and top with meatballs.
  6. Cover and simmer for 15-20 minutes or until meatballs are done.
  7. Add water or wine if necessary to keep sauerkraut moist.
  8. Sprinkle with parsley for garnish.
  9. Serve with buttered boiled potatoes.

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