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| Pork Balls and Sauerkraut |
"This is an vintage own family recipe introduced from the old us of a by using my outstanding grandmother. All you want to do is add mashed potatoes for an entire meal. This both cooks on the stove, or you may cook it in a slow cooker."
Ingredients :
- 1 half pounds floor beef
- 1 onion, chopped
- 3/four cup uncooked white rice
- 1 egg
- 1 teaspoon salt
- half teaspoon ground black pepper
- 2 (20 ounce) cans sauerkraut with juice, divided
Instructions :
| Prep : 30M | Cook : 7M | Ready in : 10H30M |
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- In a big bowl, combine the pork, onion, rice, egg, salt and ground black pepper. Mix nicely and form into 2 inch balls.
- For range: Place one jar of the sauerkraut in a massive pot over medium low warmness. Then add the red meat balls and cover with the other jar of sauerkraut. Simmer over medium low heat for 1 to 1 1/2 hours.
- For gradual cooker: Place one jar of sauerkraut within the bottom of the slow cooker. Add the pork balls and top with the alternative jar of sauerkraut. Cook on low placing for eight to ten hours.
Notes :
- Try the use of a Reynolds® sluggish cooker liner in your slow cooker for less complicated cleanup.
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