Skillet Meatball Goulash
Savor the comforting warmth of Skillet Meatball Goulash, a one-pot weeknight wonder that combines tender, juicy meatballs with a rich, tomato-based sauce infused with smoky paprika and garlic. This hearty recipe features al dente elbow macaroni cooked right in the flavorful broth, creating a velvety, creamy finish with a splash of heavy cream. Topped with fresh parsley and a sprinkle of grated parmesan cheese, this dish delivers a satisfying balance of savory, tangy, and creamy flavors. Ready in just 45 minutes, it’s the perfect choice for busy evenings and is guaranteed to become a family favorite. Whether you’re craving an easy comfort food option or looking for a crowd-pleasing dinner idea, this Skillet Meatball Goulash delivers it all.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 egg
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp paprika
- 14 oz canned diced tomatoes
- 2 tbsp tomato paste
- 2 cups chicken or beef broth
- 2 cups uncooked elbow macaroni
- 0.5 cup heavy cream
- 2 tbsp fresh parsley, chopped
- 0.25 cup grated parmesan cheese
Instructions
In a mixing bowl, combine ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix until evenly combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown them on all sides. Remove the meatballs from the skillet and set aside. (They do not need to be cooked through at this stage.)
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and paprika, cooking for an additional minute.
Add the canned diced tomatoes, tomato paste, and chicken or beef broth. Stir to combine and bring to a simmer.
Return the meatballs to the skillet and let them simmer in the sauce for 10 minutes.
Stir in the uncooked elbow macaroni, ensuring the pasta is submerged in the liquid. Cover the skillet and let simmer over medium-low heat for 10-12 minutes, stirring occasionally, until the pasta is cooked al dente.
Reduce the heat to low and stir in the heavy cream. Let the sauce thicken slightly, about 2 minutes.
Sprinkle the cooked goulash with fresh parsley and grated parmesan cheese before serving.
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 9.3 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 790 mg | 17% | |
*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.
