Sauerkraut Meatballs

Wonderful as an appetizer or main dish. Recipe doubles nicely.

• Ready In: 1 hr 40 mins
• Serves: 4

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 ½ 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 1½“ 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 ¾ 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.