Sauerkraut with pineapple and spicy meatballs

Knead the minced meat thoroughly with the rest of the ingredients and add some breadcrumbs if necessary. Form small balls with moist hands and place them on a plate. Let it stiffen in the refrigerator for about 30 minutes.

Heat 1 tablespoon of oil in a large pan with a thick bottom and fry the onion for about 5 minutes. Add the bacon and the sambal and fry for a few minutes at a low setting.

Put the pineapple in the pan and put the sauerkraut on it. Add a dash of water and simmer the sauerkraut with the lid on the pan, on the lowest setting, done in about 20 minutes. Scoop the sauerkraut a few times to prevent burning.

Meanwhile, bake the meatballs in the remaining oil in a frying pan (or on a greased baking sheet in the middle of the oven at 175ºC) for about 15 minutes.

Serve the meatballs with the sauerkraut. Delicious with mashed potatoes.