GERMAN MEATBALLS by www.country-cooking.com
3 tbsp Vegetable oil
1 c Fresh Bread crumbs
1 lb All-purpose potatoes, Scrubbed and sliced
1/2 tsp Grated lemon peel
2 tbsp Chopped fresh parsley
3 1/2 cups
2 tbsp White wine
1/2 small Head red cabbage 8 oz., cored and coarsely Sliced
Worcestershire Sauce
Salt and black pepper,to taste
1 sm Onion, diced, about 1/2 cup
2 tsp All-purpose flour
8 oz Lean ground Veal
1 tbsp Fresh lemon juice
8 oz Lean ground Pork
1 tbsp Capers,drained
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.
|
|
|
