This is an old family recipe. I'm giving it as I got it from my mother with
my changes in parenthesis.

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Sauerkraut and meat balls

1 #2 can sauerkraut (I use 2 pound (?) jar of Libby's) (you can use smaller
amount of kraut, say one pound, if you wish. I like to make enough for many
meals)
1# pork shoulder ground (hamburger or ground turkey tastes fine to me)
1/4 C white rice (I use 1/2 C)
1 egg
Season to taste (I don't use any)

Make balls with meat, rice and egg. Pour kraut in pot and cover with two
cans water. You may need more water, kraut should not be crowded. When
kraut comes to rapid boil drop in meat balls one by one and carefully stir
into kraut. (Some will usually break up. No big deal. I add the meat balls
before heating kraut, I can't tell any difference except the balls are more
likely to break up.) Cover and cook slowly about three hours.

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I usually make it in the crock pot. I cook about six - seven hours on high.

I prefer it served over dumplings

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Dumplings (also mother's recipe minus garlic)

3/4 C of flour
1/4 C milk
1 egg
1 1/2 tsp oil
1 tsp salt
1 or 2 tbs or more to taste garlic powder (optional)

Mix ingredients. You will probably need to add a bit of water or milk. Add
in small amounts to boiling water. The dumplings taste better when smaller.
I use about 1 1/2 tsp per dumpling. Cook at very slow boil for 15 minutes.
If you cover the pot it will probably boil over. I use uncovered pot and
stir frequently.

Makes one very very generous serving.

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I sometimes make three or four dumpling recipes and add to sauerkraut and
meat balls right after I first make it. (More broken meat balls <sigh>) Or
you can make fresh dumplings each time you serve it.




--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

Ken Knecht wrote:
> This is an old family recipe. I'm giving it as I got it from my mother with
> my changes in parenthesis.
>
> Sauerkraut and meat balls
>
> 1 #2 can sauerkraut (I use 2 pound (?) jar of Libby's) (you can use smaller
> amount of kraut, say one pound, if you wish. I like to make enough for many
> meals)
> 1# pork shoulder ground (hamburger or ground turkey tastes fine to me)
> 1/4 C white rice (I use 1/2 C)
> 1 egg
> Season to taste (I don't use any)

With no seasoning I'd think it would be quite boring... actually I
don't consider that a recipe, old family or otherwise.

Sheldon