Slow-Cooked Silesian Meatballs with Sauerkraut

Method

1. In a bowl, combine ground beef, pork, breadcrumbs, egg, chopped onion, minced garlic, and milk.
2. Shape into meatballs and set aside.
3. In a large pot, melt butter and brown the meatballs on all sides.
4. Sprinkle flour over the meatballs, then add sauerkraut, carrots, celery, bay leaf, and thyme.
5. Simmer on low heat for 1.5-2 hours, stirring occasionally.
6. Season with salt and pepper, then serve with sauerkraut and potatoes.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.