GERMAN MEATBALLS
Steps:
- 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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