astray recipes: German meatballs

Categories: Meatballs
Yield: 4 servings

Measure	Ingredient
3 tablespoons	Vegetable oil
1 pounds	All-purpose potatoes,
	Scrubbed and sliced, about
	3 1/2 cups
½ small	Head red cabbage, about
	8 oz., cored and coarsely
	Sliced
1 small	Onion, diced, about 1/2 cup
8 ounces	Lean ground veal
8 ounces	Lean ground pork
1 cup	Fresh bread crumbs
½ teaspoon	Grated lemon peel
2 tablespoons	Chopped fresh parsley
2 tablespoons	White wine
	Worcestershire sauce
	Salt and black pepper,to
	Taste
2 teaspoons	All-purpose flour
1 tablespoon	Fresh lemon juice
1 tablespoon	Capers,drained

In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add potatoes,cabbage and onion;cook about 5 minutes until crisp- tender,stirring frequently.Add ½ cup water;cook,covered,10 minutes,stirring occasionally.Meanwhile,in large bowl,combine veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend well.Shape mixture into 1½" balls.In 12" skillet over medium-high heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to saucepan with cabbage mixture;keep warm.Stir flour into drippings in skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce and capers. Gradually,stir in ¾ cup water;increase heat to high.Bring to boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over meatball-cabbage mixture in saucepan;toss well.Spoon into serving bowl.Makes 4 servings.

german meatballs