German Meatballs

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup finely chopped onion
• 3/4 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
• 1/2 cup 2% milk
• 2 to 3 tablespoons vegetable oil
• 1 can (27 ounces) sauerkraut, undrained
• 1/3 to 1/2 cup water, optional
• Additional snipped parsley

1. 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.
2. Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

ground beef, ground pork, onion, bread crumbs, parsley, salt, pepper, worcestershire sauce, egg, milk, vegetable oil, sauerkraut, water, parsley

Taken from www.tasteofhome.com/recipes/german-meatballs/ (may not work)