German Meatballs

Serves:

Ingredients:

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
Sliced
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

Method:

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.