German Meatballs - 1

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1 lb	454g / 16oz	All-purpose potatoes scrubbed and sliced about
1/2		Red cabbage cored and coarsely sliced
1		Onion - diced - 1/2 cup (small)
8 oz	227g	Lean ground veal
8 oz	227g	Lean ground pork
1 cup	146g / 5.1oz	Fresh bread crumbs
1/2 teaspoon	2.5ml	Grated lemon peel
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	White wine
		Worcestershire sauce
		Salt and black pepper to taste
2 teaspoons	10ml	All-purpose flour
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Capers - drained

Recipe Instructions

In 4 qt saucepan over medium-high heat, heat 2 tbs 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 tbs 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 tbs 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 tbs 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.

Source:
Mrs. Gee

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