TLC Cooking "Pork Meatballs & Sauerkraut"

Pork Meatballs Sauerkraut

Pork Meatballs & Sauerkraut

Cook Time 6 to 8 hours
Prep Time 30 minutes

YIELD Makes 4 to 6 servings
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INGREDIENTS

1‑1/4	pounds lean ground pork
3/4	cup dry bread crumbs
1	egg, lightly beaten
2	tablespoons milk
2	teaspoons caraway seeds, divided
1	teaspoon salt
1/2	teaspoon Worcestershire sauce
1/4	teaspoon black pepper
1	jar (32 ounces) sauerkraut, drained, squeezed dry and snipped
1/2	cup chopped onion
6	slices bacon, crisp-cooked and crumbled
Chopped fresh parsley

PREPARATION:

Slow Cooker Directions

Combine ground pork, bread crumbs, egg, milk, 1 teaspoon caraway seeds, salt, Worcestershire and pepper in large bowl. Shape mixture into 2-inch balls. Brown meatballs in large nonstick skillet over medium-high heat.
Combine sauerkraut, onion, bacon and remaining 1 teaspoon caraway seeds in slow cooker. Place meatballs on top of sauerkraut mixture.
Cover; cook on LOW 6 to 8 hours. Sprinkle with chopped parsley.

This recipe appears in: Midwestern

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