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. ---------------------------------------------------------------------------
Nutrition
Ingredients
