Carnatzlach, Rumanian Meatballs

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 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
• 1⁄4 teaspoon black pepper
• 3  tablespoons flour
• 1⁄2 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.