Meatballs in Hungarian Sour Cream Gravy
Savor the comforting flavors of Eastern Europe with these irresistible Meatballs in Hungarian Sour Cream Gravy. Juicy beef and pork meatballs, seasoned with smoked paprika and garlic, are simmered to tender perfection in a creamy, tangy sour cream gravy. The luscious sauce, thickened with a hint of golden roux and infused with rich beef broth, makes this dish truly indulgent. Serve it over a bed of buttered noodles, fluffy rice, or velvety mashed potatoes for a hearty, crowd-pleasing meal that’s perfect for weeknight dinners or special occasions. Easy to prepare and loaded with authentic Hungarian flavor, this recipe highlights the perfect balance of savory spices, creamy textures, and homey goodness.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 medium Onion, finely chopped
- 100 g Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 2 cloves Garlic, minced
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tsp Smoked paprika
- 2 tbsp Vegetable oil
- 500 ml Beef broth
- 2 tbsp All-purpose flour
- 200 ml Sour cream
- 1 tbsp Fresh parsley, chopped (optional)
Instructions
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes until the breadcrumbs absorb the milk.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, onion, egg, garlic, 1 tsp of salt, and 0.5 tsp of black pepper. Mix well using your hands until fully combined.
Shape the meat mixture into small meatballs, about the size of a golf ball, and place them on a clean plate or tray.
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides. Remove the browned meatballs and set them aside. They do not need to be fully cooked yet.
In the same skillet, reduce the heat to medium-low and add the flour. Stir to incorporate the flour into the oil, scraping the bottom of the pan to release any browned bits. Cook for 1-2 minutes until the flour is lightly golden.
Gradually pour in the beef broth, whisking continually to avoid lumps. Stir in 1 tsp of smoked paprika and the remaining 0.5 tsp of salt. Bring the mixture to a simmer.
Return the meatballs to the skillet, ensuring they are submerged in the gravy. Cover the skillet and let the meatballs simmer for 20 minutes, stirring occasionally.
In a small bowl, whisk the sour cream with a few tablespoons of the hot gravy to temper it. Slowly stir the sour cream mixture back into the skillet.
Cook for an additional 5 minutes, allowing the gravy to thicken. Taste and adjust the seasoning, if needed.
Serve the meatballs and gravy over noodles, rice, or mashed potatoes. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.1 g | 286% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 7797 mg | 339% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 28.9 g | ||
| Protein | 187.7 g | 375% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 617 mg | 47% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1967 mg | 42% | |
*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.
