Sauerkraut Meatballs - cooking recipe

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

Preparation

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 1/2 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 11/2\" 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 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 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 and toss well.
Spoon into serving bowl.