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