Pork Meatballs And Sauerkraut

	This recipe is absolutely delicious and I hope you like it. You can alter the seasonings to suite your tastes. Prep: 25 minutes Cook: 120 minutes Servings: 4

Ingredients:

Meatballs:
1 lb. bulk fresh Polish sausage meat or fresh polish sausages and remove the meat from casings.
*If you don't want to use pork then you can substitute any ground meat.
a handful of breadcrumbs or my Mother-in-law used 2 slices of bread, soaked in a small amount of milk and incorporated into the meat mixture.
1-1/2 Tbsp. parsley flakes or freshly chopped
1/2 an onion, finely chopped or minced
2 Tbsp. apple cider vinegar
1-1/2 tsp. Worcestershire sauce
1 tsp. Heinz 57 sauce
1 tsp. brown sugar
1/2 tsp. dill
1 tsp. parsley flakes

1/2 tsp. garlic or onion powder, whatever you prefer
1 egg
1 Tbsp. flour
Sauerkraut:
2 Tbsp. oil
2 lbs. sauerkraut - no sugar added
1 onion, chopped
2 celery ribs, chopped
1 Tbsp. capers
Note: In Poland, Juniper berries are used but they are difficult to obtain here.
1 tsp. salt
1 tsp. pepper
1 cup apple juice or vegetable broth (low sodium or homemade)
1 cup water

Directions:

Combine meatball ingredients and chill for approximately 1/2 an hour.
~*~*~*~*~*~*~*~*~*~*~*~*~
Saute the onion, celery and capers / juniper berries in oil until tender.
Stir in the sauerkraut, salt, pepper, apple juice, and water.
Bring mixture to a boil, then reduce heat to low, cover and simmer for 60-90 minutes or until most of the liquid has reduced.
Keep warm.
~*~*~*~*~*~*~*~*~*~*~*~*~
Form meat mixture into meatballs, using wet hands.
You can bake, fry or grill the meatballs.
If you decide to grill them, use either metal skewers or soaked bamboo skewers. Soaking the skewers will prevent them from going up in smoke!
Serve meatballs on top of sauerkraut.