Hungarian Meatball Kebobs

• MEATBALLS:
• 3 lbs ground chuck
• 1 1/2 cup bread crumbs
• 1 cup grated parmesan cheese
• 1/2 cup parsley, chopped
• 4 tsp garlic, minced
• 2 tsp each: kosher salt, black pepper, ground coriander, cumin, red pepper flakes
• 2/3 cup whole milk
• 2/3 cup broth, vegetable or chicken
• 4 eggs, lightly beaten
• SAUCE:
• 4 cups red & yellow bell pepper, sliced
• 2 cups onion, sliced
• 2 tbs Hungarian paprika (sweet)
• 2 tbs garlic, minced
• 1 cup dry white wine
• 4 cups broth, chicken or vegetable
• 2 cups fresh tomatoes, seeded and chopped
• salt & pepper to taste
• 1 cup sour cream (or yogurt)

1. PREPARE MEATBALL KEBOBS:
2. 1. Combine all meatball ingredients in large mixing bowl and shape into 2" balls using scoop or spoon.
3. 2. Brown individual meatballs in 2 tbs of hot olive oil over medium-high heat (approx 5-8 minutes). Remove to paper towel lined plate to drain. May be done in batches.
4. 3. Thread 2-3 meatballs on skewer and set aside.
5. PREPARE SAUCE AND FINISH:
6. A. Saute bell peppers and onions in same skillet (add oil if required).
7. B. Add paprika, minced garlic. Saute 2 minutes.
8. C. Deglaze pan with white wine and simmer until reduced by half.
9. D. Add remaining ingredients OTHER THAN SOUR CREAM (YOGURT) and cook until thickened (15-20 minutes).
10. E. Return meatball kebobs to pan and cook through (approx. 5-7 minutes). May be done in batches.
11. F. Remove kebobs to heated plates.
12. G. Whisk sour cream (yogurt) into sauce and pour over meatballs.

meatballs, ground chuck, bread crumbs, parmesan cheese, parsley, garlic, kosher salt, milk, broth, eggs, red , onion, paprika, garlic, white wine, broth, fresh tomatoes, salt, sour cream

Taken from www.epicurious.com/recipes/member/views/hungarian-meatball-kebobs-58392359 (may not work)