Pork Meatballs & Sauerkraut Photo
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

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