German meatballs

Yield: 4 servings

Measure Ingredient
3 tablespoons Vegetable oil
1 pounds All-purpose potatoes,
\N \N Scrubbed and sliced, about
\N \N 3 1/2 cups
½ small Head red cabbage, about
\N \N 8 oz., cored and coarsely
\N \N 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
\N \N Worcestershire sauce
\N \N Salt and black pepper,to
\N \N 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.

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