Hungarian meatballs with the distinct taste of caraway.

Hungarian Meatballs

1 pound lean ground beef
1 large egg
1/4 cup chopped onion
1/3 cup dry bread crumbs
1/4 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
2 medium onions, chopped
3/4 cup water
3/4 cup red wine
1 teaspoon caraway seed
2 teaspoons paprika
1/2 teaspoon ground marjoram
1/4 cup water
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil

1. In a bowl, mix together ground beef, egg, chopped onion, dry bread crumbs, milk, salt, pepper, and Worcestershire sauce. Shape the mixture into 1 1/2-inch balls. Heat oil in a large skillet and cook the meatballs over medium heat until brown; about 20 minutes. Drain.
2. Heat oil in a large skillet. Add chopped onions and cook until tender. Add the cooked meatballs, water, red wine, caraway seed, paprika, marjoram, and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally.
3. Mix water and flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute.

Makes 20 appetizer servings.