Hungarian Meatballs - Just Right For Autumn

They say season as you go, I like to taste as I go.

I didn't forget, I just couldn't decide if I was going share my Mood Rings or Meatball recipe with you.  Changlings in air brought about my decision to share the Meatballs, even though it isn't cloudy today and there's no chance.

And don't be put off by the number of ingredients to prepare this recipe.  If you've ever made a meatloaf you can do these.  Just be sure to do your mis en place, (get everything in place), before you start.

INGREDIENTS for the MEATBALLS
1 pound good ground beef                        1/2 pound ground pork
1 cup bread crumbs                                   1 cup grated Parmesan cheese
1/2 cup freshly chopped parsley                4 teaspoons minced garlic
2 teaspoons each;kosher salt, black pepper, ground coriander, cumin & red pepper flakes
1/3 cup whole milk                                    1/3 cup vegetable broth
2 whole eggs, slightly beaten                    Olive oil - for browning

INGREDIENTS for the SAUCE
2 cups seeded and sliced red or yellow bell peppers
1 cup diced onion                                       2 Tablespoons Hungarian, (sweet), paprika
2 Tablespoons minced garlic                      1 cup dry white wine
2 cups vegetable broth                                1 1/2 cups canned tomatoes
1 cup sour cream                                        kosher salt and pepper to taste

To Prepare the Meatballs
1) In a very large mixing bowl mix ALL the ingredients listed for meatballs
2) Using your hands, mix ingredients together until will combined
3) Using a scoop, (cookie or ice cream), measure out meat and shape into compact balls, again using your hands
4) Heat about 2 Tablespoons olive oil in large skillet and brown meatballs in batches, over medium heat for about 7-9 minutes.  Do not cook through completely.  And do not crowd the skillet OR turn the meatballs until they have browned and easily turned.  This is how you can maintain the round shape.  By turning the meatballs in the pan too soon they stick and fall apart, losing their meatball appearance.  This is important if you're a meatball. 
5) Place browned meatballs on papertowel-lined plate - set aside.

To Prepare the Sauce
1) Using the same skillet, sweat the sliced bell peppers and onion until softened - you may need to add just a little more oil.
2) Stir in paprika and minced garlic, saute another 2-3 minutes
3) Using a wooden spoon, stir in white wine and deglaze the pan.  Deglazing means you're scrapping the bits of tasty browned meat off the bottom of the pan so it will mix into your sauce.    
4) Allow the mixture to simmer until it has reduced by half
5) Using your hands again, squeeze the tomatoes into the pan, so they squish into bite-sized chunks, stir in the vegetable broth and season with salt and pepper to taste.
6) Continue simmering your sauce another 10-15 minutes until it has thickened a bit.
7) Return those meatballs to the pan and allow everything to cook together another 10-15 minutes, (you may have to do the meatballs in two batches - if you do, place the ones that have cooked in the sauce in a small casserole dish  and place in a 250 degree oven to keep warm until you're ready to serve).
8) When all the meatballs have been allowed to simmer in the Hungarian sauce, transfer them to a serving plate or bowl then quickly whisk the sourcream into the sauce.  Pour sauce over meatballs, taste for seasoning and you're done!

     This recipe serves 8-10 depending on how large you made those meatballs.  I put three meatballs on a skewer and gave each guest 2 skewers set on a bed of sweet and spicy quinoa.

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