Pork Balls and Sauerkraut

Pork Balls and Sauerkraut

1-1/2 pounds ground pork

1 onion, chopped

3/4 cup uncooked white rice

1 egg

1 teaspoon salt

1/2 teaspoon ground black pepper

40 ounces sauerkraut with juice, divided

In a large bowl, combine the pork, onion, rice, egg, salt and ground black pepper. Mix well and form into 2-inch balls.

For stove: Place half of sauerkraut in a large pot over medium low heat. Then add the pork balls and cover with the other half. Simmer over medium low heat for 1 to 11/2 hours.

For slow cooker: Place half of sauerkraut in the bottom of the slow cooker. Add the pork balls and top with the other half. Cook on low setting for 8 to 10 hours.

Serves seven.