And now… Hungarian Veal Balls and Noodles! From the Skinner Dinners recipe brochure.

• 3/4 lb. ground veal round
• 1/4 chopped parsley
• 2 tbsp. chopped onion
• 1 tsp. salt
• 4 cups SKINNER Medium Pure Egg Noodles
• 2 cups water
• 1 chicken bouillon cube
• 1/8 tsp. pepper
• 1/2 tsp. Spanish Paprika
• 2 tbls. olive oil

Combine veal, parsley, onion, salt, pepper and paprika; mix well.  Shape into 1-inch balls. Heat olive oil in skillet; add meat balls and cook until browned on all sides.  Add 2 cups water and bouillon cube; heat to boiling point. Cover and simmer 20 minutes, or until thoroughly heated. Cook noodles according to directions on package; turn into serving dish. Drain meat balls; saving liquid. Arrange meat balls on noodles. Season liquid with salt and pepper to taste; pour over noodles.  Serves 4.

3/4 pound ground veal
1/4 pound ground lean pork
1 small clove garlic, minced
3 tablespoons finely chopped onion
1 cup soft bread crumbs
2 tablespoons grated cheese
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 egg, beaten
1/2 cup milk

Combine ingredients in order give, mixing well. Pack firmly into a greased loaf pan. Bake in fairly hot oven (400 degrees) for 20 minutes, then reduce heat to 350 degrees and bake for 45 minutes longer. Serves 5 to 6. The cheese makes this loaf exceptionally well either hot or cold. Makes it taste exceptionally good, too.

(editors note: I’d got for bison in place of the veal, but that is just me…)