From Asparagus to Zucchini

1 Lg. or 2 med. kohlrabi                                   1 tsp Worcestershire sauce

1-½ lbs. ground meat                                        ½ cup milk

1 egg, beaten                                                    2 TBSP butter

½ cup minced onion                                          2 TBSP oil

¾ cup bread crumbs                                         ¼ cup flour

1 TBSP fresh parsley                                        2 tsp sweet Hungarian paprika

2 tsp salt, divided                                              2 cups beef broth

½ tsp ground pepper, divided                           1-cup sour cream

Peel and trim and slice kohlrabi; set aside.  Mix meat, egg, onion, breadcrumbs, parsley, 1 ½ tsp of the salt, ¼ tsp of the pepper, Worcestershire sauce, and milk.  Form mixture into 1-inch balls.  Heat butter and oil in skillet and brown the meatballs.  Remove meatballs and stir flour into pan; cook 2 minutes.  Stir in paprika, and remaining salt and pepper.  Whisk in the broth, then whisk in the sour cream.  Stir meatballs and kohlrabi into sauce, cover and cook until kohlrabi is tender and meatballs are cooked through, about 20 minutes.