This recipe for Polish Meatballs was submitted
by Janet Prymas for the "Flavors of the Generations"
cookbook.
Polish
Meatballs
- 1 1/2 pounds ground beef
1 clove garlic
1 medium onion, chopped
3/4 cup uncooked rice
1 large egg
1 teaspoon salt
Pepper to taste
1/2 teaspoon paprika
1/2 teaspoon caraway seeds
1 (16-ounce) can or jar sauerkraut, rinsed and drained*
- Combine all ingredients,
except caraway seeds and sauerkraut. Form small balls and brown
in light oil. Reduce heat, cover with sauerkraut and caraway
seeds. Cook slowly for one hour.
Makes 4 to 6 servings.
*Tip: For best flavor use
refrigerated sauerkraut sold in plastic packages.
Recipe provided through
ARA Content.
