Pork Meatballs & Sauerkraut
the Editors of Publications International, Ltd.
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
- 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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