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German Meatballs with Red Cabbage

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YIELD

16 meatballs

PREP

25 min

COOK

1 hrs

READY

1 hrs

Ingredients

Meatballs
1 ½ 680.4
POUNDS G GROUND BEEF, LEAN
chuck
1 1
EACH EACH EGGS
beaten
¾ 177
CUP ML APPLES
finely chopped *
½ 118
CUP ML BREAD CRUMBS
¼ 59
CUP ML SAUERKRAUT
fresh
2 3E+1
TABLESPOONS ML ONIONS
grated
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML MARJORAM *
1 1
X X BLACK PEPPER
to taste *
4 4
SLICES SLICES BACON
chopped
1 ½ 680.4
POUNDS G RED CABBAGE
1 453.6
POUND G APPLES
cored, sliced
¾ 177
CUP ML SAUERKRAUT
fresh
1 237
CUP ML CHICKEN BROTH
½ 118
CUP ML ONIONS
2 3E+1
TABLESPOONS ML RED WINE VINEGAR
1 15
TABLESPOON ML SUGAR
½ 2.5
TEASPOON ML MARJORAM *
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 619g (21.8 oz)
Amount per Serving
Calories 617 36% 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?
Trans-fat Free, High Fiber
 
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