Preparation:
Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and
pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil
in heavy large pot or Dutch oven over medium heat. Working in batches, add
meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl
after each batch.
Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots,
leeks and rutabaga; sautÈ 5 minutes. Add broth and tomatoes with their
juices. Return meatballs and any collected juices to pot. Bring to boil
over high heat. Reduce heat to medium; simmer uncovered until meatballs and
vegetables are tender, about 45 minutes. Season with more Worcestershire
sauce, if desired and salt and pepper. |
