Instructions: Pare, core and slice apples. Finely dice the slices for a total of 3/4-cup. Finely dice 1/4-cup sauerkraut.

Beat egg whites. Add bread, meat, 1/4 cup sauerkraut, 3/4 cup finely chopped apple, onion, salt and pepper, half the French Marjoram. Mix and shape into meatballs.

Dice bacon; saute in Dutch oven; remove to drain. Brown meatballs lightly and evenly in the bacon fat. Remove to drain. Wipe pan with paper towels.

Combine remaining sauerkraut, sliced apples, French Marjoram, onion and remaining ingredients. Arrange meatballs on top, cover and cook on low, 30 minutes. Sprinkle with bacon, serve.

Traditionally made with whole egg, lots of salt and beef (chuck). When made with a leaner beef (trimmed round), 347 Calories; 10g Fat (24.9% calories from fat); 88mg Cholesterol.

Compare: when made with egg whites, chicken thighs, and skimmed chicken broth, you can keep the bacon and reduce still halve the fat, and dramatically reduce the cholesterol: 250 Calories; 5g Fat (17.4% calories from fat); 5mg Cholesterol.

Cuisine: "German"

Serving Ideas : Dinner with noodles.

NOTES : Nothing exotic in this pantry. Replace beef with chicken, bind with egg whites instead of a yolk, skim the chicken broth, keep the bacon.

If only we had an egg free spaetzel recipe!

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