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Combine the beef, pork, onion, breadcrumbs, snipped parsley, salt, pepper, Worcestershire sauce, egg, and milk in a bowl.
Shape these mixed ingredients into approximately 18 German meatballs, each measuring 2 inches across.
Heat the oil in a skillet and brown the meatballs.
Remove the meatballs and drain the fat from the pan.
Spoon the sauerkraut into the same skillet and top it with the meatballs, nestling them into the sauerkraut.
Cover the pan and simmer for 15 to 20 minutes or until meatballs are cooked, adding water if necessary.
Sprinkle with parsley.