Hungarian Meatballs 
Yield: 4 servings


1 tbs Vegetable Oil
2 ea Onions; Md., Thinly Sliced
3/4 c Water
3/4 c Red Wine; Dry, **
1 ts Caraway Seed
2 ts Paprika
1/2 ts Marjoram Leaves
1/2 ts Salt
1/4 c Water
2 tbs Flour; Unbleached


Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender.

Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water and the flour, stir into the sauce mixture.
Heat to boiling, stirring carefully. Boil and stir for 1 minute until thick
Serve with either boiled potatoes or noodles for a great main dish.