HUNGARIAN SAUERKRAUT AND MEAT BALLS|
1 large can sauerkraut
1 small can tomato sauce
1 medium onion, cut up
1 clove garlic, cut up
2 Tbsp. barley
2 Tbsp. flour
1 1/2 c. water
2 Tbsp. margarine
3/4 lb. ground beef
1/2 c. bread crumbs
2 tsp. garlic powder
1 egg, mixed
Combine ground beef, egg, bread crumbs and garlic
powder. Shape into small meatballs and set aside. In a large
pot, add sauerkraut, tomato sauce, onion and garlic. Mix
gently. Add meat balls and cover. Cook on low flame for 1/2
hour. In small saucepan, boil the barley in water until soft.
Add to sauerkraut mixture and cook 1 hour more, stirring
occasionally. Then in small pan, brown flour in margarine and
add to sauerkraut mix. Cook another half hour. If too thick,
you may add some water and mix gently. Serve hot as a side
dish or main meal. (Total cooking time: 2 hours.)
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