Richard Blais’ Goulash Meatballs with Red Cabbage Marmalade

by Rachael Ray Show Staff 9:00 AM, February 20, 2015

Aired February 20, 2015

Serves 6

For the Meatballs:
12 ounces ground pork
12 ounces ground beef
1 onion, minced
1 large garlic clove, minced
2 ounces breadcrumbs
1 large egg, beaten
1 teaspoon Hungarian paprika
Salt and black pepper

For the Red Cabbage Marmalade:
2 quarts diced, red cabbage
2 cups red wine
1/2 cup red wine vinegar
1/2 cup sugar
1 tablespoon salt


For the meatballs, in a large bowl, combine all ingredients. Roll meatballs into golf ball-size portions. In a large skillet, heat 2 tablespoons of oil until smoking hot. Sear meatballs until browned on all sides. Bake meatballs on a baking sheet at 400°F for 8-10 minutes or until cooked through.

In a Dutch oven, combine all of the marmalade ingredients and cook over medium heat until all the sugar has dissolved and the liquids have reduced.

Add a cup of cooked cabbage to a blender and blend until puréed. Add purée to cooked cabbage, cool and serve beneath cooked meatballs.


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