GERMAN MEATBALLS

• 3 tb Vegetable oil
• 1 lb All-purpose potatoes,
• Scrubbed and sliced, about
• 3 1 /2 c ups
• 1 /2 sm Head red cabbage, about
• 8 oz., cored and coarsely
• Sliced
• 1 sm Onion, diced, about 1 /2 c up
• 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
• Taste
• 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.