Ingredients
8 onions, diced
2 TBs paprika
ground beef seasoned with salt, pepper, garlic, paprika.
1/2 cup flour
8 cups boiled water
brown sugar and sour salt
Method
Sources
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RecipeNLG
dataset
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
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Saute onions and paprika, salt, garlic, and pepper. add 1/4 cup water and simmer 1/2 hour to 40 minutes. this will create a juice for the meatballs Roll meatballs out and roll half of them in the flour. add boiled water to onion mixture and add meatballs to onion water mixture. Add brown sugar and sour salt (lemon juice) to taste and adjust seasonings. Cook for 2-3 hours until gravy gets thick and clear. At some point my mother added raisins to the gravy, but I do not remember when. I think I would add them just prior to adding the meatballs.