German Meatballs Recipe

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German Meatballs

Kristen Bennett


★★★★★ 1 vote


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


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

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy