Featured Pinch Tips Video
potatoes, scrubbed and sliced
head red cabbage, cored, coarsely sliced, 8 ounces
grated lemon peel
fresh parsley, chopped
salt and pepper to taste
In 4 quart saucepan over medium-high heat,heat 2 tablespoons 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 tablespoon 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 tablespoon 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 tablespoon 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.