German Meatballs with Red Cabbage
124
124
Ingredients
| Meatballs: | |||
| 1 ½ | pounds |
ground beef, lean
chuck |
|
| 1 | each |
eggs
beaten |
|
| ¾ | cup |
apples
finely chopped |
* |
| ½ | cup |
bread crumbs
|
|
| ¼ | cup |
sauerkraut
fresh |
|
| 2 | tablespoons |
onions
grated |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
marjoram
|
* |
| 1 | x |
black pepper
to taste |
* |
| 4 | slices |
bacon
chopped |
|
| 1 ½ | pounds |
red cabbage
|
|
| 1 | pound |
apples
cored, sliced |
|
| ¾ | cup |
sauerkraut
fresh |
|
| 1 | cup |
chicken broth
|
|
| ½ | cup |
onions
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
marjoram
|
* |
| ½ | teaspoon |
caraway seeds
|
|
Directions
For meatballs, mix first 19 ingredients in bowl.
Shape into 16 meatballs.
Cook bacon in a large skillet until crisp.
Remove bacon with slotted spoon and set aside.
Brown meatballs in bacon drippings until browned on all sides.
Remove to a warm platter.
Add remaining ingredients to pan.
Heat to a boil, stirring frequently.
Add meatballs.
Simmer, covered for 30 minutes.
Spoon into serving bowls; sprinkle with reserved bacon.
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Nutrition Facts
Serving Size 619g (21.8 oz)Amount per Serving
Calories 61736% of calories from fat
% Daily Value *
Total Fat 25g
38%
Saturated Fat 9g
45%
Trans Fat
0g
Cholesterol 197mg
66%
Sodium 1384mg
58%
Total Carbohydrate
15g
15%
Dietary Fiber 7g
29%
Sugars g
Protein
108g
Vitamin A 40%
•
Vitamin C 181%
Calcium 16%
•
Iron 44%
* based on a 2,000 calorie diet
How is this calculated?
