I have a question about the recipe "Hungarian Meatballs" from Bogre. When you braise these meatballs in the oven,do you do it covered or uncovered?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Pegeen is a trusted home cook.
I haven't made them but would say "covered," since a lot of reduction has already taken place in previous steps but the meat is not yet cooked. About two-thirds of the way through the oven time, pull it out of the oven and take a look. If you think the liquid needs to evaporate more, go with your gut and slide the lid slightly off the pot - an inch or two - for the remainder of the cook time. They sound incredibly good!
I actually did it uncovered (didn't get an answer soon enough :) ). With all the chicken broth, it still has a ton if liquid in the pot.
Only problem I've seen with the recipe is that it called for too much liquid in the meat mixture so the meatballs were a tad wet and a bit soft. You have to be a little gentle when stirring them. I did try one and it tasted phenomenal! Spicy. :)
Good to know. Thanks very much for the info. I saved the recipe after reading your post because they sounded so delicious.
p.s. You might want to add a comment with your experience to the recipe itself... the comments are often very helpful to read
Will do. Thank you for your thoughts!