4 slices of bacon 1 1/2 pounds of ground chuck 1 cup of soft bread crumbs 1 medium onion, chopped 1 teaspoon of salt 1/2 teaspoon of pepper 1/2 teaspoon of dried marjoram 1 egg 1 1/4 cups of canned applesauce one 27 ounce can of sauerkraut 1/2 teaspoon of caraway seed 1 tablespoon of sugar 1 cup of dairy sour cream, optional
In a large kettle or Dutch oven, cook bacon until crisp. Remove bacon reserving fat. Lightly mix beef, crumbs, half the onion, next 4 ingredients and 1/4 cup applesauce. Shape in 12 to 14 balls. Brown about half at a time in hot bacon fat. Remove and set aside. Mix the remaining half onion and remaining one cup of applesauce, sauerkraut, seed and sugar. Put in Dutch oven and arrange meatballs on top. Cover and cook over low heat 30 to 40 minutes. Pour sour cream over top, if desired. Sprinkle with crumbled bacon. Makes 6 or 7 servings.
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