German Meatballs

Directions

In 4 qt. saucepan over medium-high heat, heat 2 tablespoon oil, add potatoes, cabbage and onion;cook about 5 minutes until crisp- tender, stirring frequently.

Add ½ cup water; cook, covered, 10 minutes, stirring occasionally.

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

Shape mixture into 1½ inch balls .In skillet over medium-high heat, heat 1 tablespoon. 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 tablespoon. 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.