- Exported from MasterCook
GERMAN MEATBALLS
4 Preparation Time :
Categories : Meats Pork
Beef
Amount Measure Ingredient -- Preparation Method -- -- --
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
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
4 qt. saucepan over medium-high heat,heat
2 tbsp. oil;add
potatoes,cabbage and onion;cook about 5 minutes until crisp-
1/2 cup water;cook,covered,
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
1 1/2 balls.In
12 skillet over medium-high
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. - - - - - - - - - - - - - - - - - -