Sauerkraut Meatballs

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“Wonderful as an appetizer or main dish. Recipe doubles nicely.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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