Sauerkraut Meatballs

• 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

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.

vegetable oil, potato, red cabbage, onion, lean ground veal, ground lean pork, fresh breadcrumb, grated lemon, fresh parsley, white wine, worcestershire sauce, salt, flour, lemon juice, capers

Taken from www.food.com/recipe/sauerkraut-meatballs-19818 (may not work)