german meatballs

How To Make german meatballs

• 1

  In 4 quart saucepan over medium-high heat,heat 2 tablespoons oil; add potatoes, cabbage and onion; cook about 5 minutes until crisp-tender, stirring frequently.
• 2

  Add 1/2 cup water; cook, covered, 10 minutes, stirring occasionally.
• 3

  Meanwhile, in large bowl, combine veal, pork, bread crumbs, grated lemon peel, 1 tablespoon each: chopped parsley and worcestershire sauce, salt and pepper; using hands or wooden spoon, blend well.
• 4

  Shape mixture into 1 1/2\" balls.
• 5

  In 12\" skillet over medium-high heat, heat 1 tablespoon oil; cook meatballs about 15 minutes, turning frequently until well browned on all sides.
• 6

  Using slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm.
• 7

  Stir flour into drippings in skillet; add lemon juice, remaining 1 tablespoon parsley and worcestershire sauce and capers.
• 8

  Gradually, stir in 3/4 cup water; increase heat to high.
• 9

  Bring to boil; reduce heat to low; cook 1 minute.
• 10

  To serve: Pour mixture over meatball-cabbage mixture in saucepan; toss well.
• 11

  Spoon into serving bowl.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card