German Meatballs

Name: German Meatballs
Ingredients: 3 tablespoons vegetable oil; 1 pound potatoes scrubbed and sliced; 1/2 head red cabbage chopped; 1 each onions diced; 8 ounces veal ground; 8 ounces ground pork lean; 1 cup bread crumbs fresh; 1/2 teaspoon lemon zest grated; 2 tablespoons parsley leaves chopped; 2 tablespoons white wine; 1 x worcestershire sauce; 2 teaspoons flour, all-purpose; 1 tablespoon lemon juice

13 ingredients

11 steps

Ingredients

3 tablespoons vegetable oil
1 pound potatoes scrubbed and sliced
1/2 head red cabbage chopped
1 each onions diced
8 ounces veal ground
8 ounces ground pork lean
1 cup bread crumbs fresh
1/2 teaspoon lemon zest grated
2 tablespoons parsley leaves chopped
2 tablespoons white wine
1 x worcestershire sauce
2 teaspoons flour, all-purpose
1 tablespoon lemon juice

Directions

1

In 4 qt.
2

saucepan over medium-high heat, heat 2 tablespoon oil, add potatoes, cabbage and onion;cook about 5 minutes until crisp- tender, stirring frequently.
3

Add 1/2 cup water; cook, covered, 10 minutes, stirring occasionally.
4

Meanwhile, in large bowl, combine veal, pork, bread crumbs, grated lemon peel, 1 tablespoon.
5

Shape mixture into 1 1/2 inch balls .In skillet over medium-high heat, heat 1 tablespoon.
6

oil;cook meatballs about 15 minutes, turning frequently until well browned on all sides.
7

Using slotted spoon, remove meatballs to saucepan with cabbage mixture;keep warm.
8

Stir flour into drippings in skillet;add lemon juice, remaining 1 tablespoon.
9

parsley and Worcestershire sauce and capers.
10

Gradually, stir in 3/4 cup water;increase heat to high.
11

Bring to boil;reduce heat to low;cook 1 minute.