German Meatballs
Yield
4 servingsPrep
25 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | pound |
potatoes
scrubbed and sliced |
|
| ½ | head |
red cabbage
chopped |
*
|
| 1 | each |
onions
diced |
|
| 8 | ounces |
veal
ground |
|
| 8 | ounces |
ground pork
lean |
|
| 1 | cup |
bread crumbs
fresh |
|
| ½ | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
white wine
|
|
| 1 | x |
worcestershire sauce
|
*
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 453.6 | g |
potatoes
scrubbed and sliced |
|
| 0.5 | head |
red cabbage
chopped |
*
|
| 1 | each |
onions
diced |
|
| 231.2 | ml/g |
veal
ground |
|
| 231.2 | ml/g |
ground pork
lean |
|
| 237 | ml |
bread crumbs
fresh |
|
| 2.5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
white wine
|
|
| 1 | x |
worcestershire sauce
|
*
|
| 1E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
lemon juice
|
|
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.
