GERMAN MEATBALLS

      Title: GERMAN MEATBALLS
  Categories: Hamburger, Meats, Pork, German, Beef
       Yield: 4 Servings
  
       3 tb Vegetable oil
       1 lb All-purpose potatoes,
            Scrubbed and sliced, about
            3 1/2 cups
     1/2 sm Head red cabbage, about
            8 oz., cored and coarsely
            Sliced
       1 sm Onion, diced, about 1/2 cup
       8 oz Lean ground veal
       8 oz Lean ground pork
       1 c  Fresh bread crumbs
     1/2 ts Grated lemon peel
       2 tb Chopped fresh parsley
       2 tb White wine
            Worcestershire sauce
            Salt and black pepper,to
            Taste
       2 ts All-purpose flour
       1 tb Fresh lemon juice
       1 tb Capers,drained
  
   In 4 qt. 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;cook,covered,10
   minutes,stirring occasionally.Meanwhile,in large bowl,combine
   veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley
   and Worcestershire sauce,salt and pepper;using hands or wooden
   spoon,blend well.Shape mixture into 1 1/2" 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
   slotted spoon,remove meatballs to saucepan with cabbage mixture;keep
   warm.Stir flour into drippings in skillet;add 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;toss well.Spoon into serving bowl.Makes 4 servings.
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