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Hungarian Meatballs

Cuisine: Scandanavian
Type: Meat
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozGround beef
1 lb 454g / 16ozEgg (large)
1/4 cup 59mlMilk
1 cup 146g / 5.1ozDry bread crumbs
1 teaspoon 5mlGarlic powder
1 teaspoon 5mlPaprika
  Hungarian Sauce
1 1/2 cups 355mlWater
1 cup 237mlBlush wine
1/2 cup 118mlBeef broth
1/2 tablespoon 7.5mlRed wine vinegar
2 teaspoons 10mlCaraway seed
1/2 cup 118mlMilk
1 1/2 teaspoons 7.5mlSalt
1 teaspoon 5mlMinced onion
1/4 teaspoon 1.3mlBlack pepper
2 teaspoons 10mlWorcestershire sauce
4 teaspoons 20mlPaprika
1/4 teaspoon 1.3mlGround marjoram
1/2 cup 118mlWater
4 tablespoons 60mlFlour

Recipe Instructions

Preheat oven to 400F.

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.

"The flavor of Jerusalem" by Nathan and Goldman


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