German Meatballs with Red Cabbage

These German meatballs have sauerkraut and chopped apple worked right into the ground beef along with marjoram, breadcrumbs, and grated onion. That sauerkraut adds a tangy moisture that keeps the meatballs from drying out during the braise.

Browning them in rendered bacon drippings builds a deep, smoky crust. The bacon gets cooked first, set aside for garnish, and its fat becomes the cooking medium. Once the meatballs are browned, red cabbage, sliced apples, more sauerkraut, and chicken broth go into the same pan. Red wine vinegar, sugar, and caraway seeds give the braising liquid that signature sweet-sour German flavor.

Thirty minutes of covered simmering softens the cabbage and apples into a silky bed under the meatballs. Crispy bacon crumbled over the top at serving adds a salty crunch.

Chef Tips

• Squeeze excess liquid from the sauerkraut before adding it to the meatball mixture. Too much moisture makes the meatballs fall apart.
• Brown the meatballs on all sides without moving them too soon. A good sear holds them together and adds flavor to the braising liquid.
• The sweet-sour balance in the cabbage is adjustable. Taste after simmering and add more vinegar or sugar as needed.

Variations

• Use a mix of ground pork and beef for more traditional German flavor.
• Add a tablespoon of whole grain mustard to the braising liquid for a sharper, tangier sauce.
• Serve over buttered egg noodles or spaetzle to soak up the braising juices.