|
In a bowl, combine beef, egg, crumbs, milk, onion, vinegar and caraway; mix well. Shape into 1-1/2 inch balls. In a Dutch oven coated with nonstick cooking spray, brown meatballs over medium heat. Add the potatoes and sauerkraut; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Sprinkle with parsley.
|
