Cooking Hungarian Meatballs

Video Transcript

"My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to show you how to make Hungarian Meatball Stew. All right, so we're back. Do you see how I have that little shimmer going on in the oil? I'm not sure you can really see it on the camera, but you'll see this little shimmer going on. Whenever you get that shimmer, you know your oil is going to be hot enough. What we'll do now is we'll take our meatballs, and move in a rather expeditious fashion to start cooking our meatballs. You can hear a little sizzling to let you know that the heat's right. At least I can hear it, I'm not sure you can really hear it. Now what's going to happen is when you throw these meatballs in there, it's going to actually take some of the heat out of the pan. Also, if you can see in this pan, the olive oil is kind of all on one side, so we'll just give it a nice shake. What we're going to do now is we're going to go about five to seven minutes here. So I'm going to go ahead and set my timer for five minutes. We're just going to be keeping an eye on them the whole time. You want to shake them if you're not using non-stick. I'm using non-stick, so I'm kind of cheating here. Give them an occasional shake; make sure everything is good. I'll come back in just a few minutes, and we'll see how they're looking. All right, so here we are five minutes later. I'm just turning them all, and making sure we're getting some even color on these. You see how they got that nice brown sear? You want that on all sides. Well not all sides, but as many sides as we can get for something round. Realistically, you're probably going to get about three sides browned on these while still maintaining something of a round shape. Another couple minutes here rolling these around, and browning them off. You want to make sure they're nice and even. See, this one's got a little pink in it. What you can do to expedite this process is throw a lid on for a couple of minutes. That will really hold the heat in there, and really brown them off a little better. We'll probably give them another two minutes like this; make sure they're nice and evenly brown on the outside. We're not trying to cook them all the way through at this point; we're just trying to brown them off. They'll be cooked all the way through later on. While this is going on, we can go and check on our water for our noodles."