Caraway Meat Balls

Preparation info
  • 16 to 20

    meat balls
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 tablespoons butter
  • ¼ cup finely chopped onion
  • 1 pound

Method

  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