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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
