Sauerkraut Meatballs

Recipe by Millereg
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READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In 4-quart saucepan over medium-high heat, heat 2 tbsp oil.
  • Add potatoes, cabbage and onion; cook about 5 minutes until crisp-tender, stirring frequently.
  • Add ½ cup water; cover and cook for 10 minutes, stirring occasionally.
  • Meanwhile, in a large bowl, combine veal, pork, breadcrumbs, grated lemon peel, 1 tbsp.
  • of the chopped parsley, salt and pepper; blend everything together with your hands or a wooden spoon.
  • Shape mixture into 1½“ 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 a slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm.
  • Stir flour into drippings in skillet; add the lemon juice, remaining 1 tbsp.
  • parsley and Worcestershire sauce and capers.
  • Gradually stir in ¾ 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 and toss well.
  • Spoon into serving bowl.
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