Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
MEATBALLS
- 1 1/2 lb Lean ground beef chuck
- 3/4 c Finely chopped apple
- 1/4 c Fresh sauerkraut
- 2 tb Grated onion
CABBAGE MIXTURE
Preparation
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 bobbi744@sojourn.com Nutrition information per serving: Calories ...... 308 Fat ......... 15 g Cholesterol 85 mg Sodium ..... 723 mg Carbohydrates 24 g Protein .... 21 g Posted to MC-Recipe Digest V1 #719 by Roberta Banghart on Aug 03, 1997
