Richard Blais’ Goulash Meatballs with Red Cabbage Marmalade
- 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
- 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.