Name: Hungarian Meatballs Recipe
Total time: 45 min
Yield: 4
Cuisine: Hungarian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Traditional hungarian flavors are enveloped in these delicious hungarian meatballs enveloped in a luxuriously rich paprika-infused sauce

How to make Hungarian Meatballs Recipe

Kimberly Killebrew

Crawler

Hungarian

<p>Traditional hungarian flavors are enveloped in these delicious hungarian meatballs enveloped in a luxuriously rich paprika-infused sauce</p>

Non Vegetarian

Ground meat of choice

Plain Breadcrumbs

Fresh Chopped Parsley

Fresh Chopped Dill

Salt

Freshly ground black pepper

Sweet Hungarian Paprika

Oil For Frying

Medium Yellow Onion,  Chopped

Clove Garlic,  Minced

Mushrooms,  Sliced

Butter

All purpose flour

Beef broth

Cream

Sour cream

Place all the meatball ingredients in a medium-sized bowl and knead to thoroughly combine. Shape the mixture into 1-inch balls or whatever size you prefer.

step 1

Heat some oil in a skillet and once hot add the meatballs, browning on all sides. Transfer the meatballs to a plate and discard all but a tablespoon or so of grease.

step 2

Add the onions to the skillet and fry until translucent and golden brown. Add the garlic and fry for another minute (don't fry garlic too long or it becomes bitter). Add the mushrooms and fry until they've released their juices and they're mostly evaporated. Transfer the mushroom mixture to a bowl and set aside.

step 3

Add the butter to the skillet and melt it. Add the flour and whisk until dissolved. Continue whisking vigorously for another minute or two until the flour mixture is a deep golden brown. (we're creating what's called a roux, a french term and the grand secret for creating an irresistibly rich and flavorful sauce.).

step 4

Pour in the hot broth while continually whisking to prevent clumping. Continue to whisk while bringing the mixture to a simmer. Add the cream and whisk until combined. Continue to simmer for another minute or so until the sauce is thickened. Return the mushroom mixture to the sauce and add the pepper, salt and paprika. Stir in the sour cream and dill.

step 5

Return the meatballs to the sauce, stirring to coat them, and simmer covered for about 10 minutes, stirring occasionally.

step 6

Serve immediately over hot buttered egg noodles, spaetzle, potatoes or rice along with a cool cucumber or leafy green salad and some rustic crusty bread. Garnish with some chopped fresh dill if desired.

step 7

The Daring Gourmet