My
friend Carol made these delicious meatballs for a rotation group dinner.
Hungarian
Meatballs
Meatballs:
1
pound ground veal or beef, pork, chicken, turkey
1
egg
⅓
cup plain breadcrumbs
2
tablespoons fresh chopped parsley
2
tablespoons fresh chopped dill
1
teaspoon salt
¼
teaspoon freshly ground black pepper
1
teaspoon sweet Hungarian paprika
2
tablespoons oil for frying
Sauce:
1
tablespoon oil
1
medium yellow onion, chopped
1
clove garlic, minced
8
ounces mushrooms, sliced
3
tablespoons butter
4
tablespoons all-purpose flour
2
cups beef broth
1
cup cream (lower calories: substitute evaporated milk)
1
teaspoon salt
¼
teaspoon freshly ground black pepper
2
tablespoons sweet Hungarian paprika
1½
tablespoons fresh chopped dill
½
cup sour cream
Directions:
Place
all the meatball ingredients in a medium-sized bowl and knead to thoroughly
combine. Shape the mixture into 1-inch balls or whatever size you prefer.
Heat
some oil in a skillet and once hot add the meatballs, browning on all sides.
Transfer the meatballs to a plate and discard all but a tablespoon or so of
grease.
Add
the onions to the skillet and fry until translucent and golden brown. Add the
garlic and fry for another minute (don't fry garlic too long or it becomes
bitter). Add the mushrooms and fry until they've released their juices and
they're mostly evaporated. Transfer the mushroom mixture to a bowl and set
aside.
Add
the butter to the skillet and melt it. Add the flour and whisk until dissolved.
Continue whisking vigorously for another minute or two until the flour mixture
is a deep golden brown. (We're creating what's called a roux, a French term and
the grand secret for creating an irresistibly rich and flavorful sauce.)
Pour
in the hot broth while continually whisking to prevent clumping. Continue to
whisk while bringing the mixture to a simmer. Add the cream and whisk until
combined. Continue to simmer for another minute or so until the sauce is
thickened. Return the mushroom mixture to the sauce and add the pepper, salt
and paprika. Stir in the sour cream and dill.
Return
the meatballs to the sauce, stirring to coat them, and simmer covered for about
10 minutes, stirring occasionally.
Serve
immediately over hot buttered egg noodles, Spatzle, potatoes or rice along with
a cool cucumber or leafy green salad and some rustic crusty bread. Garnish with
some chopped fresh dill if desired.
