Hungarian Meatballs with Mushroom Gravy
Savor the rich, comforting flavors of Hungarian Meatballs with Mushroom Gravy, a hearty dish that blends perfectly seasoned meatballs with a luscious sour cream-infused sauce. Crafted from a combination of ground beef and pork, these tender meatballs are elevated by smoked paprika and ground caraway seeds, offering an authentic taste of Hungarian cuisine. The silky mushroom gravy, made with golden sautéed onions, earthy button mushrooms, and a touch of tangy sour cream, envelops the meatballs in a velvety embrace. Quick to prepare in under an hour, this dish is the ultimate crowd-pleaser when served over mashed potatoes, buttered noodles, or fluffy rice. Perfect for cozy family dinners or entertaining guests, this recipe is sure to become a cherished favorite in your kitchen.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 120 milliliters Milk
- 1 large Egg
- 2 Garlic cloves, minced
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground caraway seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 250 grams Button mushrooms, sliced
- 1 medium Onion, finely chopped
- 2 tablespoons All-purpose flour
- 500 milliliters Beef broth
- 120 milliliters Sour cream
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid.
Add the ground beef, ground pork, egg, minced garlic, smoked paprika, caraway seeds, salt, and black pepper to the breadcrumb mixture. Mix thoroughly until well combined.
Shape the meat mixture into 16-18 evenly sized meatballs using your hands or a small scoop. Set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the meatballs in batches and fry until browned on all sides, about 6-8 minutes total. Remove the meatballs and set aside on a plate.
In the same skillet, add the remaining tablespoon of butter. Sauté the chopped onion for 2-3 minutes until softened.
Add the sliced mushrooms and cook for 5-6 minutes until the mushrooms release their liquid and become golden brown.
Sprinkle the flour over the mushrooms and onions, stirring well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the beef broth, stirring constantly to create a smooth sauce. Bring the mixture to a simmer and let it thicken, about 3-5 minutes.
Reduce the heat to low and stir in the sour cream until fully incorporated. Adjust seasoning with additional salt and black pepper, if needed.
Return the browned meatballs to the skillet, covering them with the mushroom gravy. Simmer gently for 10-15 minutes until the meatballs are cooked through.
Garnish with chopped fresh parsley and serve immediately. Pair with mashed potatoes, noodles, or rice for a complete meal.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.9 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 858 mg | 18% | |
*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.
