German Meatballs with Red Cabbage

• 1 1/2 pounds ground beef, lean chuck
• 1 each eggs beaten
• 3/4 cup apples finely chopped
• 1/2 cup bread crumbs
• 1/4 cup sauerkraut fresh
• 2 tablespoons onions grated
• 1 teaspoon salt
• 1/2 teaspoon marjoram
• 1 x black pepper to taste
• 4 slices bacon chopped
• 1 1/2 pounds red cabbage
• 1 pound apples cored, sliced
• 3/4 cup sauerkraut fresh
• 1 cup chicken broth
• 1/2 cup onions
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon marjoram
• 1/2 teaspoon caraway seeds

1. For meatballs, mix first 19 ingredients in bowl.
2. Shape into 16 meatballs.
3. Cook bacon in a large skillet until crisp.
4. Remove bacon with slotted spoon and set aside.
5. Brown meatballs in bacon drippings until browned on all sides.
6. Remove to a warm platter.
7. Add remaining ingredients to pan.
8. Heat to a boil, stirring frequently.
9. Add meatballs.
10. Simmer, covered for 30 minutes.
11. Spoon into serving bowls; sprinkle with reserved bacon.

ground beef, eggs, apples, bread crumbs, onions, salt, marjoram, black pepper, bacon, red cabbage, apples, chicken broth, onions, red wine vinegar, sugar, marjoram, caraway seeds

Taken from recipeland.com/recipe/v/german-meatballs-red-cabbage-32431 (may not work)