| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
Hungarian |
Appetizers, Meats, Kooknet, Cyberealm |
4 |
Dozen |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
lg |
Egg |
| 1/4 |
c |
Milk |
| 1 |
c |
Dry bread crumbs |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Paprika |
| 1 1/2 |
c |
Water |
| 1 |
c |
Blush wine |
| 1/2 |
c |
Beef broth |
| 1/2 |
tb |
Red wine vinegar |
| 2 |
ts |
Caraway seed |
| 1/2 |
c |
Milk |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Minced onion |
| 1/4 |
ts |
Black pepper |
| 2 |
ts |
Worcestershire sauce |
| 4 |
ts |
Paprika |
| 1/4 |
ts |
Ground marjoram |
| 1/2 |
c |
Water |
| 4 |
tb |
Flour |
INSTRUCTIONS
MEATBALLS
HUNGARIAN SAUCE
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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