Meatballs: 1 1/2 pounds lean ground beef chuck

1 egg beaten

3/4 cup finely chopped apple

1/2 cup bread crumbs

1/4 cup fresh sauerkraut

2 tablespoons grated onion

1 teaspoon salt

1/2 teaspoon marjoram

Pepper to taste Cabbage mixture: 4 slices bacon chopped

1 1/2 pounds red cabbage chopped

1 pound apples cored, sliced

3/4 cup fresh sauerkraut

1 cup chicken broth

1/2 cup chopped onion

2 tablespoons red wine vinegar

1 tablespoon sugar

1/2 teaspoon 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.

Cooking time: 1 hour

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 bobbi744@sojourn.com

Nutrition information per serving:

Calories ...... 308 Fat ......... 15 g Cholesterol 85 mg

Sodium ..... 723 mg Carbohydrates 24 g Protein .... 21 g