Title: German Meatballs
Categories: Ground Veal Pork German Beef
Yield: 4 Servings
| 3 | tb | Vegetable oil |
| 1 | lb | All-purpose potatoes, |
| | | Scrubbed and sliced, about |
| | | 3 1/2 cups |
| 1/2 | sm | Head red cabbage, about |
| | | 8 oz., cored and coarsely |
| | | Sliced |
| 1 | sm | Onion, diced, about 1/2 cup |
| 8 | oz | Lean ground veal |
| 8 | oz | Lean ground pork |
| 1 | c | Fresh bread crumbs |
| 1/2 | ts | Grated lemon peel |
| 2 | tb | Chopped fresh parsley |
| 2 | tb | White wine |
| | | Worcestershire sauce |
| | | Salt and black pepper,to |
| | | Taste |
| 2 | ts | All-purpose flour |
| 1 | tb | Fresh lemon juice |
| 1 | tb | 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 1/2 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 1 1/2" 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 3/4 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.