German Meatballs - cooking recipe

Ingredients

1 1/2 to 2 lb. ground beef
3/4 c. chopped fine onions
1 c. fine bread crumbs
1 Tbsp. cut fresh parsley or dried parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. Worcestershire sauce
1 large egg
1/2 to 3/4 c. milk
2 Tbsp. vegetable oil

Preparation

Combine all ingredients.
Mix well.
Shape into balls, about 2-inches each.
Heat oil in skillet; brown meatballs.
Drain any fat.
This is good with sauerkraut.
Combine meatballs with kraut. May need to add about 1/3 to 1/2 cup of water.
Simmer 15 to 20 minutes or until meatballs are well done.
Also good with creamed gravy or with tomatoes.