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| RECIPE FOR GERMAN MEATBALLS |
Title: German Meatballs
Serves: 4
Ingredients:
| 3.00 | tb | Vegetable oil | | 1.00 | lb | All-purpose potatoes, | | | Scrubbed and sliced, about | | | 3 1/2 cups | | 0.50 | sm | Head red cabbage, about | | | 8 oz., cored and coarsely | | | Sliced | | 1.00 | sm | Onion, diced, about 1/2 cup | | 8.00 | oz | Lean ground veal | | 8.00 | oz | Lean ground pork | | 1.00 | c | Fresh bread crumbs | | 0.50 | ts | Grated lemon peel | | 2.00 | tb | Chopped fresh parsley | | 2.00 | tb | White wine | | | Worcestershire sauce | | | Salt and black pepper,to | | | Taste | | 2.00 | ts | All-purpose flour | | 1.00 | tb | Fresh lemon juice | | 1.00 | tb | Capers,drained |
Instructions:
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.
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