Recipe - Paprika Meat Balls

1 Clove garlic, minced
1 small Onion, chopped
1 tablespoon Butter
1 pound Lean beef, ground
1 One half teaspoon Salt
1 ds Cayenne pepper
2 tablespoon Finely chopped parsley
1/3 cup Fine dry bread crumbs
1 tablespoon Shortening
1 Beef bouillon cube
One half cup Tomato juice
1 tablespoon Paprika
1 cup Sour cream

Per your request for recipes from other countries, I have checked my
NYTimes International Cookbook by Craig Claiborne for the following:

Cook the garlic and onion in the butter until the onion is wilted.

Combine with the beef, one teaspoon of the salt, the cayenne, parsley, and
bread crumbs. Shape into oneinch balls.

Brown on all sides in the shortening for 1215 minutes. Drain off the fat,
reserving One fourth cup.

Add the bouillon cube, tomato juice, and the reserved fat to the meat
balls. Cook for 56 minutes. Combine the paprika, remaining salt, and the
sour cream and add. Head only until hot. Serve over noodles. Makes 6
servings. Posted to EATL Digest 07 Apr 97 by Karyn Farrell
Syber12@AOL.COM on Apr 7, 1997