Hungarian Meatballs
Transport your taste buds to the heart of Eastern Europe with these delectable Hungarian Meatballs, a comforting, flavor-packed dish that’s perfect for weeknight dinners or cozy family meals. This recipe brings together a savory blend of ground beef and pork seasoned with aromatic spices like sweet Hungarian paprika and cumin. The juicy, golden-browned meatballs are simmered in a luscious paprika-infused tomato and sour cream sauce, creating a rich, velvety base brimming with authentic Hungarian flavors. Serve these tender meatballs over a bed of buttery noodles, fluffy rice, or creamy mashed potatoes, garnished with fresh parsley for an elegant finish. With a balance of bold, earthy spices and creamy indulgence, this dish is sure to become a new house favorite. Perfect for those looking for easy comfort food with a touch of culinary heritage, Hungarian Meatballs are an irresistible twist on a classic tradition!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 large Onion
- 3 large Garlic cloves
- 1 large Egg
- 60 g Breadcrumbs
- 2 tbsp Paprika (sweet Hungarian)
- 1 tsp Ground cumin
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Vegetable oil
- 2 tbsp Flour
- 500 ml Beef broth
- 2 tbsp Tomato paste
- 200 ml Sour cream
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Finely chop the onion and mince the garlic. Set aside.
In a large mixing bowl, combine the ground beef, ground pork, half of the chopped onion, minced garlic, egg, breadcrumbs, 1 tablespoon of paprika, cumin, 1 teaspoon of salt, and black pepper. Mix gently until evenly combined.
Shape the mixture into meatballs about the size of a golf ball and set aside on a plate.
Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Brown the meatballs on all sides in batches, ensuring they don’t overcrowd the pan. Once browned, transfer to a plate and set aside. (They do not need to be fully cooked at this stage.)
In the same skillet, add the remaining tablespoon of vegetable oil, then stir in the remaining chopped onion. Cook for about 5 minutes, until softened.
Add the flour to the cooked onions and stir well to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Stir in the remaining 1 tablespoon of paprika, then slowly pour in the beef broth, whisking constantly to prevent lumps. Add the tomato paste and stir until the sauce is smooth.
Bring the sauce to a simmer, then return the browned meatballs to the pan. Cover and cook over low heat for 15-20 minutes, stirring occasionally, until the meatballs are fully cooked and the sauce thickens slightly.
Stir the sour cream into the sauce and heat gently (do not boil, as the sour cream may curdle). Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley, if desired, and serve hot over noodles, rice, or mashed potatoes.
Nutrition Facts
Calories |
3202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.8 g | 301% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 7164 mg | 311% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 32.7 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 612 mg | 47% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2669 mg | 57% | |
*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.
