Hungarian Meatballs
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
717 kcal
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Course
Main Course
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Cuisine
Hungarian
Hungarian Meatballs
Description
This recipe for Hungarian Meatballs starts with a blend of ground meat, egg, breadcrumbs, fresh parsley and dill, seasoning, and sweet Hungarian paprika. The mixture is formed into small meatballs which are browned in oil. The pan is used to prepare a sauce made by sautéing onions, garlic, and mushrooms, then creating a roux with butter and flour, and finishing with beef broth, cream, additional paprika and fresh dill.
The meatballs are then combined with this sauce, which thickens and coats them richly. The dish balances the savory meat with the earthy mushrooms and slightly smoky and sweet notes from the paprika seasoning. This makes for a satisfying comfort food that has a creamy and hearty consistency.
Hungarian Meatballs can be served over noodles, potatoes, or rice to absorb the flavorful sauce. The fresh herbs in both meatballs and sauce brighten the rich elements. This dish is ideal for those who appreciate traditional Eastern European flavors with creamy sauces and paprika seasoning.
Ingredients
- For the meatballs:
- 1 pound ground meat e.g., pork, beef, veal, chicken, turkey, of choice
- 1 egg
- 1/3 cup plain breadcrumbs
- 2 tablespoons parsley fresh chopped
- 2 tablespoons dill fresh, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon paprika sweet, Hungarian
- 2 tablespoons cooking oil for frying
- For the sauce:
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 yellow onion chopped, medium
- 1 clove garlic , minced
- 8 ounces mushrooms , sliced
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup cream (for lower calories: substitute evaporated milk)
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons paprika sweet, Hungarian
- 1 1/2 tablespoons dill fresh, chopped
- 1/2 cup sour cream
Instructions
- 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.
- 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.
- 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.
- 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.)
- 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.
- Return the meatballs to the sauce, stirring to coat them, and simmer covered for about 10 minutes, stirring occasionally.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 717 kcal
% Daily Value*
| Calories | 717kcal | 36% |
| Carbohydrates | 22g | 7% |
| Protein | 31g | 62% |
| Fat | 57g | 88% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 253mg | 84% |
| Sodium | 1602mg | 67% |
| Potassium | 882mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3543IU | 71% |
| Vitamin C | 7mg | 8% |
| Calcium | 145mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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