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Hungarian Meatballs #2

Source of Recipe

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Recipe Link: www.bigoven.com/99778-Hungarian-Meatballs-recipe.html

Hungarian Meatballs #2

for meatballs:
1 lb Ground beef 1/4 ts Paprika
1 ts Salt 1/2 c Fine bread crumbs
1 Egg 1/8 ts Pepper

for the sauce:
2 ts Paprika
1 tb Vegetable Oil
1/2 ts Marjoram Leaves
2 Onions; Md., Thinly Sliced
1/2 ts Salt
3/4 c Water
1/4 c Water
3/4 c Red Wine; Dry, (or water mixed with
...1Tbsp vinegar + 1 tsp instant bouillon)
2 tb Flour; Unbleached
1 ts Caraway Seed

for meatballs
Mix together; shape into 12 balls.
Arrange in circle in 9 x 10 pie plate.
Cover with wax paper.
Microwave on high 9 to 12 minutes, rotating dish half
way after 5 minutes.
Variation 1:
use 1 Tbsp. Worcestershire sauce and 1/4 cup chopped onion
Variation 2:
1 Tbsp. steak sauce and 1/4 Tbsp. garlic powder
Variation 3:
1 Tbsp. catsup and 1/4 tsp. prepared mustard

for the sauce:
Heat the oil in a large skillet.
Add the onions and cook and stir until tender.
Add the cooked meatballs, 3/4 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 1/4 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.