SAUERKRAUT MEATBALLS

Sauerkraut Meatballs image

Make and share this Sauerkraut Meatballs recipe from Food.com.

Provided by Millereg

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil
1 lb potato, scrubbed and sliced
8 ounces red cabbage, cored and coarsely sliced
1/2 cup diced onion
8 ounces lean ground veal
8 ounces ground lean pork
1 cup fresh breadcrumb
1/2 teaspoon grated lemon, rind of
2 tablespoons fresh parsley, chopped
2 tablespoons white wine
Worcestershire sauce, to taste
salt and black pepper, to taste
2 teaspoons all-purpose flour
1 tablespoon fresh lemon juice
1 tablespoon capers, drained

Steps:

In 4-quart saucepan over medium-high heat, heat 2 tbsp oil.
Add potatoes, cabbage and onion; cook about 5 minutes until crisp-tender, stirring frequently.
Add ½ cup water; cover and cook for 10 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine veal, pork, breadcrumbs, grated lemon peel, 1 tbsp.
of the chopped parsley, salt and pepper; blend everything together with your hands or a wooden spoon.
Shape mixture into 1½“ 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 a slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm.
Stir flour into drippings in skillet; add the lemon juice, remaining 1 tbsp.
parsley and Worcestershire sauce and capers.
Gradually stir in ¾ 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 and toss well.
Spoon into serving bowl.

Nutrition Facts : Calories 586.8, Fat 28.9, SaturatedFat 8.2, Cholesterol 109.4, Sodium 372.7, Carbohydrate 47.2, Fiber 5.4, Sugar 5.8, Protein 33

*** Explore more Sauerkraut Meatballs Recipes »

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