German Meatballs and Noodles

I received this recipe from my great aunt many years ago.  I don’t know where it came from.  Her grandparents came from Germany in the 1860’s so it may have been a family recipe.


1 pound ground beef
1 small onion, chopped fine
1 egg
1/2 cup bread crumbs
1/4 cup milk
1 tsp. salt and a pinch of black pepper
2 Tbs. oil
1 (10.5 ounce) can condensed beef broth
3 cups medium egg noodles, uncooked
1 tsp. caraway seeds
1 – 16 oz. jar sweet and sour red cabbage, drained


1.  In a medium bowl, combine the first 6 ingredients; shape into 1-inch balls.  Add 2 Tbs. oil into a skillet and heat. Add meatballs and brown on all sides.
2.  Add beef broth and simmer, covered, 30 minutes.
3.  Prepare noodles as labels directs, drain.  Return noodles to sauce pan and toss well with caraway seeds.
4.  Heat oven to 350 degrees.
5.  In a 2 quart casserole or oven safe dish, place meatballs and the liquid.  Top with noodles and then red cabbage.
6.  Bake covered for 30 minutes.
7.  Serve with multi-grain bread.