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Meatballs and Saurkraut




Source of Recipe


Lutheran Cookbook


List of Ingredients




1 lb. bacon
2-28 oz can sauerkraut, drained
2 cups chicken broth
1 cup water or more broth
1 bay leaf
1/2 tsp. pepper
2 lbs. ground beef
2 eggs
1 cup bread crumbs
1 medium onion, diced
1 tsp. garlic salt
1 tsp. worcestershire sauce
4 tart apples, peeled and sliced

Recipe



Cut bacon with scissors and add to kraut in a pot. Add broth, wate, bay leaf. Simmer 1 hour, covered.

Mix beef, eggs, crumbs, onion, garlic salt and seasonings. Make into tiny balls. Brown meatballs but do not cook through.

In a casserole add layers of kraut, apples, meatballs ending with kraut.

Cover and simmer in 350 degree oven for 1 hour. Cover with tin foil. Uncover for another hour if you like, to brown.