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GERMAN MEATBALLS

Category:    Meatballs
Yield:4 servings
 
      3 tb Vegetable oil                       1 c  Fresh bread crumbs
      1 lb All-purpose potatoes,             1/2 ts Grated lemon peel
           Scrubbed and sliced, about          2 tb Chopped fresh parsley
           3 1/2 cups                          2 tb White wine
    1/2 sm Head red cabbage, about                  Worcestershire sauce
           8 oz., cored and coarsely                Salt and black pepper,to
           Sliced                                   Taste
      1 sm Onion, diced, about 1/2 cup         2 ts All-purpose flour
      8 oz Lean ground veal                    1 tb Fresh lemon juice
      8 oz Lean ground pork                    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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