This is a recipe I got from and email buddy in Michigan. I made them Saturday and served them with garlic mashed potatoes.

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
2 (20 ounce) cans sauerkraut with juice,
divided (I used bag sauerkraut)

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 one jar of the sauerkraut in a large pot over medium low heat. Then add the pork balls and cover with the other jar of sauerkraut. Simmer over medium low heat for 1 to 1 1/2 hours.

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

http://www.nancyskitchen.com