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In honor of my mother’s birthday today, we’re sharing a recipe that is by far one of the most uniquely-delicious recipes we’ve found so far in her old recipe box. It’s a recipe called Moscows.
This recipe was a bit of a mystery for us – a handwritten list of ingredients on an index card – but no instructions. We were really fascinated by the eclectic list of ingredients including ground beef, rye bread, beet horseradish, sauerkraut, Swiss cheese, and sour cream – an obvious mix of Eastern European-inspired flavors! Being of Polish decent, I can totally see why this recipe appealed to my mother.
So my husband Jack and I wondered, “Are Moscows a type of meatloaf? Or are they meatballs?” We weren’t really sure – so Jack spent some time online researching the recipe, but all he could find were recipes for a cocktail named Moscow Mule.
Without any other information to go on, we decided to form the mixture into meatball-sized portions and baked them in a muffin pan. And – as soon as these Moscows came out of the oven, we knew we had a winner! The smell was fantastic and they were moist and delicious with an amazing flavor, unlike any other meatball I’ve ever eaten!
And Jack and I both agree – that beet horseradish (which can be found at most supermarkets in the refrigerated section) – really makes this dish. These Moscows are great served warm with boiled potatoes (and more horseradish and sour cream on the side) or served between slices of rye bread as a sandwich! You’ve got to try this recipe!
- 1 pound 80/20 ground beef
- ½ cup finely minced onion
- 1 teaspoon crushed caraway seed
- ½ cup rye bread crumbs (4 whole slices rye bread, see note above)
- 1 egg
- 1 ½ cups fine grated Swiss cheese, divided
- ¼ cup beet horseradish (this is very mild and sold right next to regular horseradish in your average supermarket)
- 1 teaspoon kosher salt
- 1 cup well drained sauerkraut chopped
- 2 tablespoons beef broth or water
- 2 tablespoons sour cream
- Preheat oven to 350 degrees.
- Mix all ingredients until combined except ½ cup of the Swiss cheese.
- Divide the mixture into 12 balls and fill a 12 cup muffin pan with the meatballs. I used a large ice-cream scoop so they were flat on the bottom and round on top.
- Sprinkle the remaining ½ cup of cheese over each and bake uncovered for 30 minutes. Remove from pan and discard fat in each muffin cup.
- Serve with additional sour cream and beet horseradish with boiled potatoes, or between slices of rye bread and eaten as a sandwich.
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