German Meatballs Recipe

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German Meatballs Recipe

 

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German Meatballs

 

Ingredients

3 tbsp vegetable oil
1 lb all-purpose potatoes,
1 scrubbed and sliced, about
1 3 1/2 cups
1/2 small head red cabbage, about
1 8 oz., cored and coarsely
1 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
1 worcestershire sauce
1 salt and black pepper,to
1 taste
2 tsp all-purpose flour
1 tbsp fresh lemon juice
1 tbsp capers,drained



 

Preparation

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.

 

 

Servings: 4

 

 

 

 


 

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