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–+ servings

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.
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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
  • 1/8 teaspoon of ground allspice
  • 1/8 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.
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Course; Chicken / Veal
Cuisine; European / Hungarian