German Meatballs

★★★★★ 1 Review
serves 4

Ingredients

  • 3 Tbsp
    vegetable oil
  • 1 Tbsp
    fresh lemon juice
  • 2 tsp
    all purpose flour
  • 1
    salt and pepper to taste
  • 1
    worcestershire sauce
  • 2 Tbsp
    white wine
  • 2 Tbsp
    fresh parsley, chopped
  • 1/2 tsp
    grated lemon peel
  • 1 c
    fresh bread crumbs
  • 8 oz
    lean ground pork
  • 8 oz
    lean ground veal
  • 1 sm
    onion, diced
  • 1/2 sm
    head red cabbage, cored, coarsely sliced, 8 ounces
  • 1 lb
    potatoes, scrubbed and sliced
  • 1 Tbsp
    capers, drained
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How To Make

  • 1
    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.
  • 2
    Add 1/2 cup water; cook, covered, 10 minutes, stirring occasionally.
  • 3
    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.
  • 4
    Shape mixture into 1 1/2\" balls.
  • 5
    In 12\" skillet over medium-high heat, heat 1 tablespoon oil; cook meatballs about 15 minutes, turning frequently until well browned on all sides.
  • 6
    Using slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm.
  • 7
    Stir flour into drippings in skillet; add lemon juice, remaining 1 tablespoon parsley and worcestershire sauce and capers.
  • 8
    Gradually, stir in 3/4 cup water; increase heat to high.
  • 9
    Bring to boil; reduce heat to low; cook 1 minute.
  • 10
    To serve: Pour mixture over meatball-cabbage mixture in saucepan; toss well.
  • 11
    Spoon into serving bowl.

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