Caraway Meat Balls

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Preparation info

  • 16 to 20

    meat balls
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons butter
  • ¼ cup finely chopped onion
  • 1 pound round steak, ground
  • ½ pound sausage meat
  • 1 tablespoon caraway seeds
  • cups soft fresh bread crumbs
  • ½ cup milk
  • ¼ cup heavy cream
  • 1 egg, lightly beaten
  • teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • All-purpose flour
  • 1 cup Beef Stock


  1. Melt one tablespoon of the butter and sauté the onion in it until wilted.

  2. Place the beef and sausage in a mixing bowl and add the sautéed onion, caraway seeds, bread crumbs, milk, cream, egg, salt and pepper. Shape the mixture into small balls and dredge with flour.

  3. Brown the meat balls in the remaining butter, cover, and simmer for ten minutes. Add the stock, cover, and cook for twenty minutes longer.

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