Categories: Pork/ham, Ground beef, German, Beef 
      Yield: 6 servings 
  
      1 lb Ground beef                         1    Egg, beaten 
    1/2 lb Ground pork                       1/2 c  Milk 
    1/2 c  Finely chopped onion                3 tb Vegetable oil 
    3/4 c  Fine dry bread crumbs               1 cn Sauerkraut (27 oz.), 
      1 tb Snipped fresh parsley                    Undrained 
  1 1/2 ts Salt                              1/2 c  Water, optional 
    1/8 ts Pepper                              1    Parsley 
      1 ts Worcestershire sauce            
  
  In a mixing bowl combine first 10 ingredients; shape into 18 meatballs, 2 
  inches each. Heat the oil in a skillet; brown the meatballs. Remove 
  meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. 
  Cover and simmer 15-20 minutes or until meatballs are done. Add water if 
  necessary. Sprinkle with parsley. Yield: 6 servings. 
   
  SOURCE: *Iona Redemer, Calumet, OK, Reminisce Magazine Jan/Feb 93 POSTED 
  BY: Jim Bodle 2/93