Pork Meatballs Sauerkraut

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

Pork Meatballs & Sauerkraut

Prep Time 30 minutes

Cook Time 6 to 8 hours

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.

Check out more recipes for Midwestern