Directions

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  1. In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add potatoes,cabbage and onion;cook about 5 minutes until crisptender,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 tbsp.
  4. EACH:chopped parsley and Worcestershire Sauce,salt and pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/2″ balls.
  5. In 12″ skillet over medium-high heat,heat 1 tbsp.
  6. oil;cook meatballs about 15 minutes,turning frequently until well browned on all sides.
  7. Using slotted spoon,remove meatballs to saucepan with cabbage mixture;keep warm.
  8. Stir flour into drippings in skillet;add lemon juice,remaining 1 tbsp.
  9. parsley and Worcestershire Sauce and capers. Gradually,stir in 3/4 cup water;increase heat to high.
  10. Bring to boil;reduce heat to low;cook 1 minute.
  11. To serve:Pour mixture over meatball-cabbage mixture in saucepan;toss well.
  12. Spoon into serving bowl.Makes 4 servings.