Free Recipe Friday – German Meatballs and Sauerkraut
Hello, Amish Readers! Here is today’s selection from Georgia Varozza’s The Homestyle Amish Kitchen Cookbook.
German Meatballs and Sauerkraut
1 lb. hamburger
1/2 lb. ground pork
3/4 cup bread crumbs
1/2 cup onion, finely diced
1 T. fresh parsley, chopped
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg, beaten
1/2 cup milk
2-3 T. oil for frying
1 27-oz. can sauerkraut, undrained (or use homemade)
In a mixing bowl, combine the meats, bread crumbs, onion, parsley, salt, pepper, Worcestershire sauce, egg, and milk and mix well. Shape into 2-inch balls.
Heat the oil in a skillet and brown the meatballs. Remove and drain the fat from the skillet. Spoon the sauerkraut into the skillet and top with the meatballs. Cover and simmer 15-20 minutes or until meat is completely cooked. Add water if necessary during cooking so the dish doesn’t become too dry.
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