Ingredients
- 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 heavy cream
- 2 to 3 tablespoons vegetable oil
- 1/3 cup of beef stock
- 1 cup shaved Parmesan cheese ( 1/2 to cook with the meatballs & 1/2 for garnish before serving) Additional snipped parsley for garnish
- 1 can (27 ounces) sauerkraut, undrained
Lean Times Items
General Ingredients
Fermenti
Directions
- In a bowl, combine first 10 ingredients; shape into 18 meatballs,2 in. each.
- Heat the oil in a skillet; brown the meatballs.
- Once the Meatballs are to browned, Remove from heat and drain fat.
- Spoon sauerkraut into a skillet and top with Meatballs.
- Add 1/2 cup shaved Parmesan cheese and stir until fully incorporated.
- Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding beef stock 1/2 way thru.
- Sprinkle with parsley and other 1/2 cup of shaved Parmesan cheese before serving.