Hungarian Meatball Stew
Transport your taste buds to the heart of Hungary with this hearty and flavorful Hungarian Meatball Stew. This comforting dish combines tender, paprika-spiced pork and beef meatballs with a rich, savory broth infused with sweet Hungarian paprika, garlic, and caraway seeds. Simmered alongside lush crushed tomatoes, diced bell peppers, and potatoes, this stew is a one-pot marvel that’s perfect for cozy dinners or meal prepping. The thickened broth and perfectly balanced seasonings create a satisfying depth of flavor, while a garnish of fresh parsley and optional sour cream adds a fresh, creamy finish. Ready in just over an hour, this recipe is a must-try for lovers of traditional Hungarian cuisine, offering bold flavors and hearty ingredients in every spoonful. Ideal for serving a family of six, it’s a delicious way to warm up your evenings with a taste of Eastern Europe.
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 large egg
- 60 g breadcrumbs
- 2 tbsp paprika (Hungarian sweet)
- 1 tsp caraway seeds
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp flour
- 1 liter beef broth
- 400 g crushed tomatoes
- 1 green bell pepper, diced
- 500 g potatoes, peeled and diced
- 120 ml sour cream (optional, for serving)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, half of the chopped onion, 1 minced garlic clove, egg, breadcrumbs, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly until all ingredients are well combined.
Form the mixture into small meatballs, about 1.5 inches in diameter, and place them on a plate.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Working in batches, sear the meatballs on all sides until browned. Remove the meatballs and set them aside.
Add the remaining olive oil to the pot and sauté the remaining chopped onion and minced garlic until softened and fragrant, about 3 minutes.
Stir in the flour, paprika, and caraway seeds, cooking for 1 minute to form a roux.
Gradually add the beef broth, stirring constantly to prevent lumps. Bring to a simmer.
Stir in the crushed tomatoes, diced green bell pepper, and diced potatoes. Return the seared meatballs to the pot and season with the remaining salt and black pepper.
Cover the pot and simmer gently over low heat for 40 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
Taste and adjust seasoning if necessary. Serve hot, garnished with a dollop of sour cream (if using) and fresh parsley. Enjoy!
Nutrition Facts
Calories |
3400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 10167 mg | 442% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 33.7 g | ||
| Protein | 196.5 g | 393% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 647 mg | 50% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5745 mg | 122% | |
*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.
