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Category: Meatballs
Prep Time: Cook Time: Total Time:
For the meatballs
1 lb ground veal
1 lb ground pork
2 eggs
1 1/2 cups fresh bread crumbs
1/2 tsp salt
Freshly ground black pepper
3 cloves garlic, finely chopped
2 tsp white wine vinegar
1/4 cup milk
1/4 cup fresh parsley, chopped
For the sauce
4 tbsp butter
2 large red or orange bell peppers, sliced into strips
1/2 medium onion, sliced
2 cloves garlic, finely chopped
2 tbsp sweet Hungarian paprika
3 tbsp flour
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 1/4 cups chicken broth
1 cup diced tomatoes, drained
8-oz container sour cream
1/4 cup fresh parsley, chopped
12 oz cooked egg noodles
Preheat oven to 375. Line a baking sheet with aluminum foil and spray with nonstick coating.
In a large bowl, combine the veal, pork, eggs, bread crumbs, salt, pepper, vinegar, milk and parsley. Mix thoroughly and form into 2-inch diameter balls. Place about 2 inches apart on the prepared baking sheet. Bake for 20 to 25 minutes, turning once. Remove from the oven and set aside.
While the meatballs cook, melt the butter in a large skillet over medium-high heat. Add the sliced red pepper and onion. Cook for 2 to 3 minutes until slightly softened. Add the garlic and cook for another minute. Add the paprika and flour, combine well, season with salt and pepper and continue cooking, stirring frequently for about 3 to 4 minutes.
Add the wine to the pan and cook until slightly thickened. Add 1 cup of the chicken broth along with the tomatoes and simmer for about 5 to 6 minutes until the mixture thickens.
In a separate bowl, whisk the remaining 1/4 cup of chicken broth with the sour cream until smooth. Add to the simmering sauce and stir to combine. Add the meatballs to the pan, stir to coat with the sauce. Simmer for a minute or two until the meatballs are heated through. Stir in the parsley and remove from the heat.
Arrange the cooked egg noodles on a serving platter. Top with meatballs and sour cream gravy. Serves 8
Notes: Keep the meat flavor mild for this recipe; if ground veal is not available, use ground chicken instead. You could also substitute mashed potatoes or plain white rice for the egg noodles if desired.
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MEATBALLS IN PAPRIKASH GRAVY
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Category: Meatballs
Prep Time: Cook Time: Total Time:
For the meatballs
1 lb ground veal
1 lb ground pork
2 eggs
1 1/2 cups fresh bread crumbs
1/2 tsp salt
Freshly ground black pepper
3 cloves garlic, finely chopped
2 tsp white wine vinegar
1/4 cup milk
1/4 cup fresh parsley, chopped
For the sauce
4 tbsp butter
2 large red or orange bell peppers, sliced into strips
1/2 medium onion, sliced
2 cloves garlic, finely chopped
2 tbsp sweet Hungarian paprika
3 tbsp flour
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 1/4 cups chicken broth
1 cup diced tomatoes, drained
8-oz container sour cream
1/4 cup fresh parsley, chopped
12 oz cooked egg noodles
Preheat oven to 375. Line a baking sheet with aluminum foil and spray with nonstick coating.
In a large bowl, combine the veal, pork, eggs, bread crumbs, salt, pepper, vinegar, milk and parsley. Mix thoroughly and form into 2-inch diameter balls. Place about 2 inches apart on the prepared baking sheet. Bake for 20 to 25 minutes, turning once. Remove from the oven and set aside.
While the meatballs cook, melt the butter in a large skillet over medium-high heat. Add the sliced red pepper and onion. Cook for 2 to 3 minutes until slightly softened. Add the garlic and cook for another minute. Add the paprika and flour, combine well, season with salt and pepper and continue cooking, stirring frequently for about 3 to 4 minutes.
Add the wine to the pan and cook until slightly thickened. Add 1 cup of the chicken broth along with the tomatoes and simmer for about 5 to 6 minutes until the mixture thickens.
In a separate bowl, whisk the remaining 1/4 cup of chicken broth with the sour cream until smooth. Add to the simmering sauce and stir to combine. Add the meatballs to the pan, stir to coat with the sauce. Simmer for a minute or two until the meatballs are heated through. Stir in the parsley and remove from the heat.
Arrange the cooked egg noodles on a serving platter. Top with meatballs and sour cream gravy. Serves 8
Notes: Keep the meat flavor mild for this recipe; if ground veal is not available, use ground chicken instead. You could also substitute mashed potatoes or plain white rice for the egg noodles if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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