German Meatballs
(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
Sliced
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
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.