Hungarian Meatballs
Hungarian Meatballs recipe
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
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.
Comments
