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mysteries, but Beth also writes mainstream novels; her next book with Clocktower will
be a mainstream romance, SECOND GENERATION, due out in March, 2001.
Author's URL: http://www.bethanderson-hotclue.com
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Carnatzlach, Rumanian Meatballs
From: Eva Kende
Food is the most powerful reminder of the past. I get a lot of requests for recipes
remembered from kitchens of long-gone mothers and grandmothers. Since most of these
are colloquial names of foods of the many ethnic entities that lived in the Austro-
Hungarian Empire, it's often hard to decipher what language or spelling might fit the
request. I go around the house doing my chores muttering and enouncing the
phonetically spelled request until suddenly I find the word. Then I head to my cookbooks,
hopefully to find the recipe that will connect the person with his or her roots. It's a very
satisfying feeling to fulfill someone's nostalgic dream. This recipe is the fruit of just such
a quest, but has become a family favorite in my home.
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1/2 lb. ground beef
large onion, grated
large carrot, grated
cloves garlic, minced
tsp. marjoram (dry)
tsp. savory (dry)
tsp. sage (dry)
large eggs, lightly beaten
tsp. salt
/4 tsp. black pepper
tbsp. flour
/2 tsp. paprika
Preheat oven to 350F.
Combine all ingredients except flour and paprika. Mix well, kneading with your hands
until the mixture can be formed into balls. Make golf-ball sized meatballs then elongate
them to form into rolls 3/4 inch in diameter, 2-3 inches long, tapering at each end. Roll in
flour and paprika mixture. Broil under moderate heat, turning rolls occasionally to brown
all sides. Serves 6.
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
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