Pork Meatballs & Sauerkraut the Editors of Publications International, Ltd.
Pork Meatballs & Sauerkraut
Cook Time 6 to 8 hours
Prep Time 30 minutes
Makes 4 to 6 servings
|1-1/4||pounds lean ground pork|
|3/4||cup dry bread crumbs|
|1||egg, lightly beaten|
|2||teaspoons caraway seeds, divided|
|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|
- 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.
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