German Meatballs
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German Meatballs
  German    Meatballs    Pork    Beef  
Last updated 6/12/2012 1:00:38 AM. Recipe ID 23831. Report a problem with this recipe.
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      Title: German meatballs
 Categories: Hamburger, Meats, Pork, German, Beef
      Yield: 4 Servings
      3 tb Vegetable oil
      1 lb All-purpose potatoes,
           Scrubbed and sliced, about
           3 1/2 cups
    1/2 sm Head red cabbage, about
           8 oz., cored and coarsely
      1 sm Onion, diced, about 1/2 cup
      8 oz Lean ground veal
      8 oz Lean ground pork
      1 c  Fresh bread crumbs
    1/2 ts Grated lemon peel
      2 tb Chopped fresh parsley
      2 tb White wine
           Worcestershire sauce
           Salt and black pepper,to
      2 ts All-purpose flour
      1 tb Fresh lemon juice
      1 tb 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.

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Recipe ID 23831 (Apr 03, 2005)

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