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Hungarian Meatballs

 

Hungarian Meatballs recipe
40

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 x meatballs
basic
*
1 tablespoon vegetable oil
2 each onions
medium, thinly sliced
¾ cup water
¾ cup red wine
dry, or substitute a mix of 3/4 cup water, 1 tsp instant beef bouillon and 1 tbls vinegar
*
1 teaspoon caraway seeds
2 teaspoons paprika
½ teaspoon marjoram
*
½ teaspoon salt
¼ cup water
2 tablespoons unbleached all-purpose flour

Directions

Prepare the basic meatballs and set aside.

Heat the oil in a large skillet.

Add the onions and cook and stir until they are tender.

Add the cooked meatballs, ¾ cup of water, the wine, caraway seed, paprika, marjoram leaves and salt.

Heat to boiling then reduce the heat and cover.

Simmer for about 30 minutes, stirring occasionally.

Mix ¼ cup of water and the flour, stir into the sauce mixture.

Heat to boiling, stirring carefully.

Boil and stir for 1 minute.

NOTE: Serve with either boiled potatoes or noodles for a great main dish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 6645% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 300mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 11% Vitamin C 8%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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