Hungarian Meatballs

Recipe Ingredients

		Meatballs
2 lbs	908g / 32oz	Ground beef
1 lb	454g / 16oz	Egg (large)
1/4 cup	59ml	Milk
1 cup	146g / 5.1oz	Dry bread crumbs
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Paprika
		Hungarian Sauce
1 1/2 cups	355ml	Water
1 cup	237ml	Blush wine
1/2 cup	118ml	Beef broth
1/2 tablespoon	7.5ml	Red wine vinegar
2 teaspoons	10ml	Caraway seed
1/2 cup	118ml	Milk
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Minced onion
1/4 teaspoon	1.3ml	Black pepper
2 teaspoons	10ml	Worcestershire sauce
4 teaspoons	20ml	Paprika
1/4 teaspoon	1.3ml	Ground marjoram
1/2 cup	118ml	Water
4 tablespoons	60ml	Flour

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.

Source:
"The flavor of Jerusalem" by Nathan and Goldman

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