| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
Hungarian |
Appetizers, Cyberealm, Kooknet, Meats |
4 |
Dozen |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
|
Egg |
| 1/4 |
c |
Milk |
| 1 |
c |
Dry bread crumbs |
| 1 |
t |
Garlic powder |
| 1 |
t |
Paprika |
| 1 1/2 |
c |
Water |
| 1 |
c |
Blush wine |
| 1/2 |
c |
Beef broth |
| 1/2 |
T |
Red wine vinegar |
| 2 |
t |
Caraway seed |
| 1/2 |
c |
Milk |
| 1 1/2 |
t |
Salt |
| 1 |
t |
Minced onion |
| 1/4 |
t |
Black pepper |
| 2 |
t |
Worcestershire sauce |
| 4 |
t |
Paprika |
| 1/4 |
t |
Ground marjoram |
| 1/2 |
c |
Water |
| 4 |
T |
Flour |
INSTRUCTIONS
Preheat oven to 400 F. Combine all of the meatball ingredients, except
the ground beef in a large bowl. Mix well. Add the ground beef, and
knead until uniform. Shape mixture into 1 1/2" balls. Place meatballs
in a lightly greased 13x9x2 baking pan, and cook until light brown,
about 20 minutes. Drain excess fat. Meanwhile, combine the sauce
ingredients, except for the last two, in a large saucepan. Add
meatballs and bring to a boil. Reduce heat, and cook for 30 minutes,
stirring occasionally. Mix the Flour and the remaining Water, and stir
into the meatball and sauce mixture. Heat to boiling, stirring
carefully. Boil and stir for one minute. Source: Lisa Clarke,
adapted liberally from a Hungarian Meatball recipe : found in
GRNDBEEF.ZIP Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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