German Meatballs with Red Cabbage

         Yield: 1 Servings
Categories: Bacon, Apples, Cabbage, Ground Beef

---------------------------------MEATBALLS--------------------------------- 1 1/2 lb Lean ground beef chuck 1 Egg; beaten 3/4 c Finely chopped apple 1/2 c Bread crumbs 1/4 c Fresh sauerkraut 2 tb Grated onion 1 ts Salt 1/2 ts Marjoram Pepper to taste ------------------------------CABBAGE MIXTURE------------------------------ 4 sl Bacon; chopped 1 1/2 lb Red cabbage; chopped 1 lb Apples; cored, sliced 3/4 c Fresh sauerkraut 1 c Chicken broth 1/2 c Chopped onion 2 tb Red wine vinegar 1 tb Sugar 1/2 ts Each: marjoram; caraway seed For meatballs, mix first 9 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. Preparation time: 30 minutes Cooking time: 1 hour Yield: 8 servings Originally from Pioneer Pantry cookbook, this is adapted from "The Best of Illinois Cookbook." Source: JeanMarie Brownson, Tribune Staff Writer. Copyright Chicago Tribune MC formatting by Nutrition information per serving: Calories ...... 308 Fat ......... 15 g Cholesterol 85 mg Sodium ..... 723 mg Carbohydrates 24 g Protein .... 21 g