Moscows
Moscows are a uniquely delicious Eastern European-inspired meatball made with ground beef, rye bread crumbs, beet horseradish, Swiss cheese, and sour cream.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 12 meatballs 1x
- Category: entree
- Method: Baked
- Cuisine: Polish
Ingredients
Units
Scale
- 1 pound 80/20 ground beef
- 1/2 cup finely minced onion
- 1 teaspoon crushed caraway seed
- 1/2 cup rye bread crumbs (4 whole slices rye bread, see note above)
- 1 egg
- 1 1/2 cups fine grated Swiss cheese, divided
- 1/4 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
Instructions
- 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.
Notes
You can either lightly toast the rye bread slices or let them sit out overnight to get stale before turning into bread crumbs in your food processor. Remove crusts before processing.
Find it online: https://www.afamilyfeast.com/moscows/
