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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Pork Meatballs & Sauerkraut
Cook Time: 6 to 8 hours
Prep Time: 30 minutes
Yield: Makes 4 to 6 servings
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:
1.
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.
2.
Combine sauerkraut, onion, bacon and remaining 1 teaspoon caraway seeds in slow cooker. Place meatballs on top of sauerkraut mixture.
3.
Cover; cook on LOW 6 to 8 hours. Sprinkle with chopped parsley.
This recipe appears in:
Midwestern
