Pork Balls and Sauerkraut
1-1/2 pounds ground pork
1 onion, chopped
3/4 cup uncooked white rice
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.