Ingredients
1-1/2 pounds ground beef1 egg, lightly beaten1-1/2 cups soft rye bread crumbs1/3 cup milk1/4 cup chopped onion1 tablespoon cider vinegar1-1/2 teaspoons caraway seeds1 teaspoon salt1 tablespoon canola oil2 cans (15 ounces each) sliced potatoes, drained2 cans (14 ounces each) sauerkraut, undrained2 tablespoons minced fresh parsley1/4 cup each mayonnaise and horseradish, optional
Preparation
In a bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt; mix well. Shape into 1-1/2-in. balls.
In a Dutch oven over medium heat, brown meatballs in oil; drain. Add the potatoes and sauerkraut and mix well. Bring to a 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.
