|
1-1/2 lb. extra lean ground beef
1 egg, lightly beaten
1-1/2 cups soft rye bread crumbs
1/3 cup milk
1/4 cup chopped onion
1 Tbsp. cider vinegar
1-1/2 tsp. caraway seeds
1 tsp. salt
1 Tbsp. vegetable oil
2 cans (15-oz. each) sliced potatoes, drained
2 cans (14-oz. each) sauerkraut, undrained
2 Tbsp. minced fresh parsley
1/4 cup each mayonnaise and horseradish, optional
In a bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt, mix well. Shape into 1-1/2" balls. In a Dutch oven over medium heat, brown meatballs in oil, drain. Add the potatoes and sauerkraut and mix well. Bring to boil, reduce heat cover and simmer for 15-20 minutes or until heated through. Sprinkle with parsley. If sauce is desired, combine mayonnaise and horseradish, serve on the side.
Yield 6-8 servings
|
VIEW RECIPE
