Carnatzlach, Rumanian Meatballs

Dancer^'s Note:

I usually multiply the quantities and make a whole bunch of these tasty "bullets". They freeze well and come in handy when I have no time to cook or unexpected company drops by. They would, shaped a little smaller, make a great finger food at a cocktail party. You could make them ahead and reheat them.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 ½ lbs ground beef
• 1 large onion , grated
• 1 large carrot , grated
• 3 cloves garlic , minced
• 1 teaspoon marjoram (dry)
• 1 teaspoon savory (dry)
• 1 teaspoon sage (dry)
• 2 large eggs , lightly beaten
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons flour
• ½ teaspoon paprika

Directions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients except flour and paprika.
3. Mix well, kneading with your hands until the mixture can be formed into balls.
4. Make golf-ball sized meatballs then elongate them to form into rolls 3/4 inch in diameter, 2 to 3 inches long, tapering at each end.
5. Roll in flour and paprika mixture.
6. Broil under moderate heat, turning rolls occasionally to brown all sides.

Reviews

[Ilysse]

I was going to post this. I found it in "The Complete American Jewish Cookbook" from the 1950s. Goes with just about any side dish...

[Volleyballchick]

I thought these were very tasty. The combination of seasonings was delicious. Instead of making these cocktail size I made them large and round. I served them with egg noodles and brown gravy. This will be a keeper in our house.