| German Meatballs
3 tablespoons of vegetable oil
1 pound of all-purpose potatoes, scrubbed and sliced, about 3 1/2 cups
1/2 small Head red cabbage, about 8 ounces, cored and coarsely sliced
1 small onion, diced, about 1/2 cup
8 ounces of lean ground veal
8 ounces of lean ground pork
1 cup of fresh bread crumbs
1/2 teaspoon of grated lemon peel
2 tablespoons of chopped fresh parsley
2 tablespoons of white wine
Worcestershire sauce
Salt and black pepper, to taste
2 teaspoons of all-purpose flour
1 tablespoon of fresh lemon juice
1 tablespoon of capers, drained |
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In a 4 quart saucepan over medium-high heat, heat 2 tablespoons of oil. Add the potatoes, cabbage and onion. Cook for about 5 minutes until crisp- tender, stirring frequently. Add 1/2 cup of water. Cook, covered for 10 minutes, stirring occasionally. Meanwhile, n large bowl, combine the veal, pork, bread crumbs, grated lemon peel,1 tablespoon each of 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 tablespoon of oil. Cook the meatballs about 15 minutes, turning frequently until well browned on all sides. Using a slotted spoon, remove the meatballs to saucepan with cabbage mixture; keep warm. Stir flour into drippings in skillet; add lemon juice, remaining 1 tablespoon of 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 for 1 minute. To serve: Pour mixture over meatball-cabbage mixture in saucepan; toss well. Spoon into serving bowl. Makes 4 servings. |
