Goulash Style Meatballs
Dive into the hearty, comforting flavors of Goulash Style Meatballs, a delightful twist on a classic dish. These tender meatballs, made with a savory blend of ground beef and pork, are infused with smoky paprika, cumin, and garlic for a rich taste sensation. Simmered in a lusciously creamy tomato-based sauce with caramelized onions and sweet red bell peppers, this recipe brings bold Hungarian-inspired flavors to your table. Perfectly paired with wide egg noodles or served solo with a sprinkle of fresh parsley, this one-pot meal is both easy to prepare and irresistibly satisfying. Ready in just an hour, it’s the perfect weeknight dinner or crowd-pleasing centerpiece for a cozy family meal. Keywords: goulash meatballs recipe, Hungarian-inspired meatballs, smoked paprika meatballs, creamy tomato sauce meatballs.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 50 grams Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 2 units Garlic cloves, minced
- 3 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 1 medium Red bell pepper, diced
- 400 grams Crushed tomatoes
- 250 ml Beef broth
- 2 tablespoons Flour
- 120 ml Sour cream
- 2 tablespoons Fresh parsley, chopped
- 250 grams Wide egg noodles (optional, for serving)
Instructions
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to soak.
In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, egg, minced garlic, 1 teaspoon smoked paprika, ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until all ingredients are evenly incorporated.
Form the mixture into golf ball-sized meatballs, about 20-24 in total.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Brown the meatballs in batches, about 2 minutes per side, until they are golden. Remove and set aside.
In the same skillet, add the remaining olive oil, then sauté the onion and red bell pepper until softened, about 5 minutes.
Stir in 2 teaspoons smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Sprinkle the flour over the vegetables and stir until lightly browned, about 1 minute.
Add the crushed tomatoes and beef broth to the skillet, stirring to combine. Bring the sauce to a simmer.
Return the meatballs to the skillet and spoon the sauce over them. Cover and simmer on low heat for 20-25 minutes, stirring occasionally.
Stir in the sour cream and cook for an additional 2-3 minutes, ensuring the sauce is smooth and heated through.
Garnish with freshly chopped parsley and serve hot over wide egg noodles, if desired.
Nutrition Facts
Calories |
3311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 7240 mg | 315% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 40.4 g | ||
| Protein | 192.3 g | 385% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 630 mg | 48% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3263 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
