German Meatballs
This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. —Iona Redemer, Calumet, Oklahoma
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 vegetable oil
- 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)