Beef Balls Heidelberg Recipe
Ingredients
| Ground beef | 1 1/2 Pound | |
| Caraway seeds | 1 1/2 Teaspoon | |
| Vinegar | 1 Tablespoon | |
| Soft rye breadcrumbs - 1 1/2 cups | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Milk | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Whole potatoes - 1 (16-ounce) can, drained and cut into 1/4 inch slices | ||
| Sauerkraut - 1 (16-ounce) can, undrained | ||
Directions
MAKING
1. In a bowl add first 8 ingredients and combine.
2. Shape mixture into 1 1/2-inch balls.
3. In a large skillet heat oil over medium high.
4. Drop the balls and brown.
5. Add potatoes and sauerkraut.
6. Decrease heat, cover and simmer for 10 minutes.
SERVING
7. Serve hot.
1. In a bowl add first 8 ingredients and combine.
2. Shape mixture into 1 1/2-inch balls.
3. In a large skillet heat oil over medium high.
4. Drop the balls and brown.
5. Add potatoes and sauerkraut.
6. Decrease heat, cover and simmer for 10 minutes.
SERVING
7. Serve hot.
Chef
