German Meatballs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
1 lbs: All-purpose potatoes,
Scrubbed and sliced, about
3 1/2 cups: ,
1/2 small: Head red cabbage, about
8: oz., cored and coarsely
Sliced,
1 small: Onion, diced, about 1/2 cup
8 ounce: Lean ground veal,
8 ounce: Lean ground pork,
1 cup: Fresh bread crumbs,
1/2 tsp: Grated lemon peel,
2 tbsp: Chopped fresh parsley,
2 tbsp: White wine,
Worcestershire sauce,
Salt and black pepper, to
Taste,
2 tsp: All-purpose flour,
1 tbsp: Fresh lemon juice,
1 tbsp: Capers, drained
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp