Bavarian Meatballs

1 lb. ground beef

1/2 c. chopped onion

1/4 c. italian seasoned dry bread crumbs

1 egg

1 t. horseradish

1 heaping T of ketchup

salt and pepper to taste

3 T. butter

1/4  c. sweet white wine

1/2 c. apple cider

1 t. brown sugar

salt and pepper to taste

1/8 t. caraway seeds

2 med. potatoes, peeled and grated

2 apples, peeled, cored and cut into eighths

2 c. sauerkraut from the dairy case, lightly rinsed

1 onion, sliced



Mix all ingredients together.  Shape into 1 1/2" balls.  Fry in hot butter until browned on all sides.  Remove to a plate and set aside.  Deglaze pan with wine scraping up any browned bits that are stuck to the bottom of the pan.  Add apple cider, brown sugar, caraway seed, salt and pepper. Stir until sugar is dissolved.  Set aside.  Combine the remaining ingredients and place in the bottom of a slow cooker.  Pour the deglazing liquid over the sauerkraut mixture.  Top with the meatballs and any juices accumulated on the plate.  Cook on high for 4-6 hrs.