Classic Pork Meatballs with Sauerkraut & Bacon - Slow Cooker Recipe

INGREDIENTS

1‑1/4 pounds lean ground pork 3/4 cup dry bread crumbs 1 egg, lightly beaten 2 tablespoons milk 2 teaspoons caraway seeds, divided 1 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/4 teaspoon black pepper 1 jar (32 ounces) sauerkraut, drained, squeezed dry and snipped 1/2 cup chopped onion 6 slices bacon, crisp-cooked and crumbled Chopped fresh parsley

PREPARATION:

Slow Cooker Directions

1. Combine ground pork, bread crumbs, egg, milk, 1 teaspoon caraway seeds, salt, Worcestershire and pepper in large bowl. Shape mixture into 2-inch balls. Brown meatballs in large nonstick skillet over medium-high heat.
2. Combine sauerkraut, onion, bacon and remaining 1 teaspoon caraway seeds in slow cooker. Place meatballs on top of sauerkraut mixture.
3. Cover; cook on LOW 6 to 8 hours. Sprinkle with chopped parsley.

This recipe appears in: Midwestern