Ingredients
-
1 1/2
-
1
-
1
-
3
-
1
-
1
-
1
-
2
-
1
-
1/4
-
3
-
1/2
-
-
-
Directions
Carnatzlach, Rumanian Meatballs, I usually multiply the quantities and make a whole bunch of these tasty bullets They freeze well and come in handy when I have no time to cook or unexpected company drops by They would, shaped a little smaller, make a great finger food at a cocktail party You could make them ahead and reheat them , I was going to post this I found it in The Complete American Jewish Cookbook from the 1950s Goes with just about any side dish , I thought these were very tasty The combination of seasonings was delicious Instead of making these cocktail size I made them large and round I served them with egg noodles and brown gravy This will be a keeper in our house
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Combine All Ingredients Except Flour and Paprika. |
|
3
Done
|
Mix Well, Kneading With Your Hands Until the Mixture Can Be Formed Into Balls. |
|
4
Done
|
Make Golf-Ball Sized Meatballs Then Elongate Them to Form Into Rolls 3/4 Inch in Diameter, 2 to 3 Inches Long, Tapering at Each End. |
|
5
Done
|
Roll in Flour and Paprika Mixture. |
|
6
Done
|
Broil Under Moderate Heat, Turning Rolls Occasionally to Brown All Sides. |
