German Meatballs with Sauerkraut Recipe
The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill.
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Cooking tools:
- Mixing bowl
- Skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Plate
- Stove
- Colander
- Pot
- Saucepan
- Whisk
- Spatula
Ingredients
- 1 1/4 lbs lean ground beef
- 1/2 lb ground pork
- 1/2 cup finely chopped onion
- 3/4 cup fine dry breadcrumb
- 3 tablespoons finely chopped parsley
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh ground black pepper (more to taste)
- 1 teaspoon garlic granules
- 2 teaspoons Worcestershire sauce
- 1 egg, beaten
- 1/2 cup milk
- 2 -3 tablespoons extra virgin olive oil
- 1 (32 ounce) jar sauerkraut, undrained,not canned if avoidable
- water or white wine, as needed
- additional chopped parsley (to garnish) (optional)
- hot buttered boiled potato, as accompaniment
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