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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Wonderful as an appetizer or main dish. Recipe doubles nicely. Ingredients:
3 tablespoons vegetable oil |
1 lb potato, scrubbed and sliced |
8 ounces red cabbage, cored and coarsely sliced |
1/2 cup diced onion |
8 ounces lean ground veal |
8 ounces ground lean pork |
1 cup fresh breadcrumb |
1/2 teaspoon grated lemon, rind of |
2 tablespoons fresh parsley, chopped |
2 tablespoons white wine |
worcestershire sauce, to taste |
salt and black pepper, to taste |
2 teaspoons all-purpose flour |
1 tablespoon fresh lemon juice |
1 tablespoon capers, drained |
Directions:
1. In 4-quart saucepan over medium-high heat, heat 2 tbsp oil.
2. Add potatoes, cabbage and onion; cook about 5 minutes until crisp-tender, stirring frequently.
3. Add 1/2 cup water; cover and cook for 10 minutes, stirring occasionally.
4. Meanwhile, in a large bowl, combine veal, pork, breadcrumbs, grated lemon peel, 1 tbsp.
5. of the chopped parsley, salt and pepper; blend everything together with your hands or a wooden spoon.
6. Shape mixture into 11/2 balls.
7. In 12 skillet over medium-high heat, heat 1 tbsp.
8. oil; cook meatballs about 15 minutes, turning frequently until well browned on all sides.
9. Using a slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm.
10. Stir flour into drippings in skillet; add the lemon juice, remaining 1 tbsp.
11. parsley and Worcestershire sauce and capers.
12. Gradually stir in 3/4 cup water; increase heat to high.
13. Bring to boil; reduce heat to low; cook 1 minute.
14. To serve, pour mixture over meatball-cabbage mixture in saucepan and toss well.
15. Spoon into serving bowl.
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