Hungarian Meatballs
This recipes contains both meat and dried fruit. This combination is a
favorite in countries such as Hungary, Bulgaria, Georgia, and
Armenia. It offers a unique taste combination that is not found in
more well-known meatball recipes.
Ingredients
- ½ pound of ground veal
- ½ pound of ground chicken
- 1 onion peeled and finely chopped
- 3 garlic cloves peeled and crushed
- ¼ cup of dried sour cherries chopped
- ½ cup of pine nuts chopped and lightly toasted
- ½ teaspoon Hungarian paprika
- ⅛ teaspoon of ground allspice
- ⅛ teaspoon of cinnamon
- 1 egg white lightly whipped
- 1 small bunch of fresh cilantro finely chopped
- 1 small bunch of fresh mint finely chopped
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Instructions
- Combine the veal and chicken in a bowl.
- Mix well.
- Add in the onion, garlic, sour cherries, pine nuts, paprika, allspice, and cinnamon.
- Mix until combined evenly.
- Add the egg white, and mix again.
- Add the fresh herbs, salt, and pepper, and mix again.
- Be sure everything is combined evenly.
- Shape the mixture into meatballs that are about the size of golf balls.
- Heat the oil in a skillet.
- Sauté the meatballs, one batch at a time, turning occasionally.
- The meatballs should be cooked all the way through and browned on each side.
- This generally takes about 10 minutes.
- Serve the meatballs hot or at room temperature.
