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  German Meatballs
  Category: Ground Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 398
Ingredients:
3 tbsp Vegetable oil
1 lb All-purpose potatoes,
Scrubbed and sliced, about
3 1/2 cups
1/2 small Head red cabbage, about
8 oz., cored and coarsely
Sliced
1 small Onion, diced, about 1/2 cup
8 oz Lean ground veal
8 oz Lean ground pork
1 cup Fresh bread crumbs
1/2 tsp Grated lemon peel
2 tbsp Chopped fresh parsley
2 tbsp White wine
Worcestershire sauce
Salt and black pepper,to
Taste
2 tsp All-purpose flour
1 tbsp Fresh lemon juice
1 tbsp Capers,drained
Instructions:
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.
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