German Meatballs
Half beef and half pork, which is what keeps them from going dense. They take well to sauerkraut, and to a cream gravy if you want them richer.
Ingredients
- 1 pound ground beef
- ½ pound ground pork
- ½ cup finely chopped onion
- ¾ cup fine dry bread crumbs
- 1 tablespoon snipped fresh parsley
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 large egg, beaten
- ½ cup 2% milk
- 2 to 3 tablespoons butter
- 1 can (27 ounces) sauerkraut, undrained
- 1/3 to ½ cup water, optional
- Additional snipped parsley
Instructions
In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. 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 for 15-20 minutes or until meatballs are cooked through, adding water if necessary.
Sprinkle with parsley.
Nutrition
- Calories
- 376 calories
- Fat
- 22g fat (7g saturated fat)
- Cholesterol
- 114mg cholesterol
- Sodium
- 1636mg sodium
- Carbohydrates
- 18g carbohydrate (3g sugars
- Fiber
- 4g fiber)