This was one of our favorite main dishes when I was growing up. We raised our own pork and beef, so our meat was always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes—but we prefer them with our homemade sauerkraut.
—IONA REDEMER CALUMET, OK
PREP: 20 MIN. • COOK: 25 MIN. • MAKES: 6 SERVINGS
1 pound ground beef
1/2 pound ground pork
1/2 cup finely chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 large egg, beaten
1/2 cup milk
2 to 3 tablespoons vegetable oil
1 can (27 ounces) sauerkraut, undrained
1/3 to 1/2 cup water, optional
Additional snipped parsley
Using a bowl, combine the first 10 ingredients; shape mixture into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon the sauerkraut into the skillet; top with meatballs. Cover and simmer for 15-20 minutes or until the meatballs are cooked through, adding water if necessary. Sprinkle with parsley.
FREEZE OPTION Freeze the cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.