1 1/4 lbs lean ground pork
3/4 cup dry bread crumbs
1 large egg, lightly beaten
2 tbsp milk
2 tsp caraway seeds, divided
1 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1 jar (32-oz) sauerkraut, drained, squeezed dry and snipped into small pieces
1/2 cup chopped onion
6 slices bacon, fried crisp, drained and crumbled
Combine pork, bread crumbs, egg, milk, half the caraway seeds, salt, Worcestershire sauce and pepper in a large bowl. Mix well and shape into 2-inch size meatballs.
Brown meatballs in a large skillet sprayed with nonstick cooking spray over medium-high heat.
Combine the sauerkraut, onion, bacon, and remaining half of the caraway seeds in a slow cooker. Place meatballs atop the sauerkraut mixture.
Place lid on cooker and cook on low 6 to 8 hours.
Before serving, sprinkle with the chopped parsley.
Yield: 4 to 6 servings.