1 qt. sauerkraut (approximately)
Ham bone or bacon pieces

MEATBALLS:

2 lbs. ground beef (or 1 lb. ground beef and 1 lb. ground pork)
1 c. cooked rice
1 big onion, diced fine
2 tsp. salt or more
Black pepper
Dash of sage
Dash of marjoram
2 tbsp. red paprika (fresh)
2-3 eggs
1 tbsp. flour
Serve with sour cream

Drain and rinse sauerkraut. Add enough water to sauerkraut in pot to barely cover the sauerkraut. Add ham bone of ham or bacon pieces to sauerkraut and cook together for about 15 minutes.

Make meatballs with all the ingredients above. Then put meatballs on top of gently boiling sauerkraut; if there are too many meatballs, put them in 2 layers.

Cook on top of stove covered for about 20 minutes, then uncover and cook altogether about 1 hour. Set it aside and serve it the next day warmed up thoroughly. Put sour cream on top of meatballs when serving.