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| 2 x ca. 450 g | ground beef |
| 1 gross | egg |
| 1/4 Tasse | milk |
| 1 Tasse | bread crumbs dried |
| 1 Teelöffel | garlic powdered |
| 1 Teelöffel | paprika |
| 1 1/2 Tasse | water |
| 1 Tasse | Blush wine |
| 1/2 Tasse | beef broth |
| 1/2 Esslöffel | red wine vinegar |
| 2 Teelöffel | Caraway seed |
| 1/2 Tasse | milk |
| 1 1/2 Teelöffel | salt |
| 1 Teelöffel | onion minced |
| 1/4 Teelöffel | black pepper |
| 2 Teelöffel | Worcestershire Sauce |
| 4 Teelöffel | paprika |
| 1/4 Teelöffel | marjoram ground |
| 1/2 Tasse | water |
| 4 Esslöffel | flour |
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Preheat oven to 400 F.
Combine all of the meatball ingredients, except the ground beef in a large bowl. Mix well. Add the ground beef, and knead until uniform. Shape mixture into 1 1/2" balls.
Place meatballs in a lightly greased 13x9x2 baking pan, and cook until light brown, about 20 minutes. Drain excess fat.
Meanwhile, combine the sauce ingredients, except for the last two, in a large saucepan. Add meatballs and bring to a boil. Reduce heat, and cook for 30 minutes, stirring occasionally. Mix the Flour and the remaining Water, and stir into the meatball and sauce mixture. Heat to boiling, stirring carefully. Boil and stir for one minute.
recipe
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