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  1. Exported from MasterCook

  2. GERMAN MEATBALLS

  3. 4 Preparation Time :

  4. Categories : Meats Pork

  5. Beef

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 3 tb Vegetable oil

  8. 1 lb All-purpose potatoes,

  9. Scrubbed and sliced, about 3 1/2 cups 1/2 sm Head red cabbage, about 8 oz., cored and coarsely

  10. 1 sm Onion, diced, about 1/2 cup

  11. 8 oz Lean ground veal

  12. 8 oz Lean ground pork

  13. 1 c Fresh bread crumbs

  14. 1/2 ts Grated lemon peel

  15. 2 tb Chopped fresh parsley

  16. 2 tb White wine

  17. Worcestershire sauce

  18. Salt and black pepper,to

  19. Taste 2 ts All-purpose flour

  20. 1 tb Fresh lemon juice

  21. 1 tb Capers,drained

  22. 4 qt. saucepan over medium-high heat,heat

  23. 2 tbsp. oil;add

  24. potatoes,cabbage and onion;cook about 5 minutes until crisp-

  25. 1/2 cup water;cook,covered,

  26. minutes,stirring occasionally.Meanwhile,in large bowl,combine

  27. veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend

  28. 1 1/2 balls.In

  29. 12 skillet over medium-high

  30. 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently

  31. until well browned on all sides.Using slotted spoon,remove meatballs to

  32. saucepan with cabbage mixture;keep warm.Stir flour into drippings in

  33. skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce

  34. and capers. Gradually,stir in 3/4 cup water;increase heat to high.Bring to

  35. boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over

  36. meatball-cabbage mixture in saucepan;toss well.Spoon into serving

  37. bowl.Makes 4 servings. - - - - - - - - - - - - - - - - - -

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