German Meatballs with Red Cabbage
Yield
16 meatballsPrep
25 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meatballs: | |||
| 680.4 | g |
ground beef, lean
chuck |
|
| 1 | each |
eggs
beaten |
|
| 177 | ml |
apples
finely chopped |
*
|
| 118 | ml |
bread crumbs
|
|
| 59 | ml |
sauerkraut
fresh |
|
| 3E+1 | ml |
onions
grated |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
marjoram
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 4 | slices |
bacon
chopped |
|
| 680.4 | g |
red cabbage
|
|
| 453.6 | g |
apples
cored, sliced |
|
| 177 | ml |
sauerkraut
fresh |
|
| 237 | ml |
chicken broth
|
|
| 118 | ml |
onions
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
marjoram
|
*
|
| 2.5 | ml |
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.
