Hungarian Meatballs Traditional Hungarian flavors come together in these moist and tender meatballs drenched in a luscious paprika-infused sauce!
I’ve partnered with Veal Made Easy to bring you this recipe.
Friends, you simply have to make these Hungarian meatballs! Your taste buds will thank you over and over again. They may not state it verbally, but trust me, they’ll say it in a way that you’ll understand.
These luscious meatballs are inspired by the flavors of Hungarian cuisine, one of my favorites. They are easy to make and ready for the table in about 30 minutes. The rich flavors of this comfort dish are an absolute feast for the palate!
The smooth and creamy sauce is vibrantly red from sweet paprika with the wonderfully deep flavor of caramelized onions and mushrooms (yes, you can omit them if you don’t like them) with the zesty touch of dill and freshened up with the tangy taste of sour cream. Simply put, they’re irresistible.
Ready for a short drooling session? Watch my video as I prepare these meatballs!
WARNING: Viewing this video may create an insatiable craving for Hungarian Meatballs.
This dish also makes a nice time-saver: Make and freeze the meatballs in advance and then plop them in the simmering sauce at the appropriate stage. These meatballs are also great as leftovers: Simply thin the sauce out a bit with some broth, milk or cream if it’s become too thickened. The flavors will be even better once they’ve had time to meld.
Before we get started, an important note about paprika. There are many options out there to purchase, a tiny fraction of which actually come from Hungary. We cannot emphasize enough what a massive difference quality Hungarian paprika makes. We recommend this genuine Hungarian paprika from the Kalocsa region of Hungary. It has a wonderfully rich flavor and an exceptionally vibrant red color. Many of our readers have tried this paprika, written back and agree that quality Hungarian-imported paprika makes all the difference.
Hungarian Meatballs Recipe
Let’s get started!
You can use any meat of your choice for these meatballs. This time we’re using veal, commonly enjoyed in Hungarian cuisine. Veal is prized among chefs worldwide for its versatility, delicate flavor and tender melt-in-you-mouth texture. It also has a lower fat and calorie profile than beef. For more information about how veal as well as a ton of recipe ideas, check out Veal Made Easy. You can find veal at any butcher shop and most grocery store meat departments carry ground veal as well.
A note about veal: A lot of positive changes have been made in the U.S. veal industry in recent years. I purchase it from butchers who source their veal from producers who pasture-raise the calves with social interaction of other animals.
You can use any meat of your choice for these meatballs but veal is very lean and delicate in flavor.
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. As you stir get ready to admire the beautiful velvety red sauce that’s created!
Stir in the sour cream and dill. Gorgeous!
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, Spätzle or rice along with a cool cucumber or leafy green salad and some rustic crusty bread. Garnish with some chopped fresh dill if desired.
Serve over hot buttered pasta, homemade Spätzle, potatoes or rice along with a cool cucumber or leafy green salad and some rustic crusty bread.
Enjoy!
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Hungarian Meatballs
Ingredients
- For the Meatballs:
- 1 pound ground meat of choice (e.g., pork, beef, veal, chicken turkey)
- 1 egg
- 1/3 cup plain breadcrumbs
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped dill
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sweet Hungarian paprika
- 2 tablespoons oil for frying
- For the Sauce:
- 1 tablespoon oil
- 1 medium yellow onion , chopped
- 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 freshly ground black pepper
- 2 tablespoons sweet Hungarian paprika
- 1 1/2 tablespoons fresh chopped dill
- 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
I’ve partnered with Veal Made Easy to bring you this recipe.
Tom Hansen says
Just tried this – and it was GREAT!
Only thing was the meatballs appeared to be a bit dry so i added a splash of cream before frying – I used ground beef – dont think i can get veal anywhere (Netherlands)
Kimberly @ The Daring Gourmet says
Fantastic, Tom, thanks so much!
Linda says
This is a keeper recipe!!! My 88 year old Hungarian father gave it 5 Star rating!! As a hobby he is a gourmet cook ! He thought it was fantastic!
Kimberly @ The Daring Gourmet says
That’s a compliment indeed, Linda, thanks so much! :)
JoZ says
I have just made this for dinner and initially made it with my husband in mind but I have to say that I loved it. The sauce is amazing. Enough leftovers for a second dinner. Only thing was my sauce was not as red as the picture!
Kimberly @ The Daring Gourmet says
I’m so glad, JoZ, thank you! The degree of redness has to do with the particular variety of paprika used.
Dan Vigo says
This is pretty close to one of my grandmother’s recipes we enjoyed as children back in the 1960’s
The meat mix is almost the same as Fasirt (meatloaf)except that usually calls for an additional egg.
It is acceptable to mix veal with chicken (about a 2 to 1 ratio at most)or about the same with pork and chicken ( you can go to 50:50) but I never heard of this with beef which is used in different recipes or turkey.
Beef would make this far more like something Italian.
The real indispensibles are the sour cream and dill and good quality paprika.Even in the cold war era we always managed to get ours from Hungary.
I’m also cautious about the roux base which can make the dish heavy and floury if you are not careful. With a good thick sour cream you should be able to make this without flour.
The other change is to make this with marrow(very original) or zucchini (cukkini) rather than mushrooms.
Garlic in Hungarian cooking should not be as powerful as in say Italian dishes, but more subtle.
Anne says
If one does not like dill, what other herbs do you recommend? Maybe lemon thyme? It has a bright fresh flavor. (I happen to grow it) I’m wondering if thyme would change the flavor profile too much though.
Dan Vigo says
Dill is central to much Hungarian cooking and flavouring. There isn’t a substitute.
When combined with soured cream there is a uniqueness that can’t be replicated.
You could try the tops of fennel, but that tends towards an aniseed flavour – not the same!
Matty Bo says
I made this meal with veal and it was delicious. Everyone is all up in arms over veal, or any animal for that matter – look; unless you want to raise your own animals for food or you want to stop eating them, it makes it really hard to produce food for the masses (ahem – USA) which we all demand. So stop food-source shaming people on a recipe board and just chose the substitute of your choice.
Your 10 seconds of legacy comment-fame aren’t changing the world. PS loved the recipe.
Kimberly @ The Daring Gourmet says
So glad you enjoyed the meatballs, Matty, thank you!
Ginene Nagel says
A friend gave me a lb. of ground turkey and not wanting to waste it I was looking for a Hungarian goulash recipe when I stopped in here. I wish I had some of that Hungarian Paprika. I also wanted to add that I live in the midwest and I can guarantee you that nothing has changed concerning the veal production in the USA. I’ve seen it with my own eyes. Not 40 years ago. It is happening now. Now. Now. Someone told me the other day, that the sound that everyone hears when the calves are taken away from their mothers…well, it broke her heart.
Kimberly @ The Daring Gourmet says
I’m really sad to hear that about the farmers in your area, Ginene. By all means use ground turkey for these meatballs. I most often use pork or chicken, sometimes a combination of pork and beef.
Angela Zsidi-Prior says
Made these today. They were lovely. I used steak mince, I may try pork or a mix next time. Such depth of flavours! My husband was adopted by Hungarian parents so I love to spoil him a bit with familiar flavours.
Kimberly @ The Daring Gourmet says
Wonderful, Angela, I’m so glad you both enjoyed them, thank you!
Jill says
Have you tried it with ground beef?
Kimberly @ The Daring Gourmet says
Hi Jill, you bet, ground beef’s a great choice.
Karen Chastain says
VERY delicious!,,
Just found your site and anticipate many more amazing entree’s!!!
Kimberly @ The Daring Gourmet says
Fantastic, Karen, thanks so much and so glad you found us! :)
Jim D says
A very tasty dish, sort of a take on the Hungarian Chicken Paprikash. I have made this dish exactly as the posted recipe directs and also with substituting pork for the veal and chicken broth for the beef. For those concerned about the veal controversy (and yes, I know this recipe was sponsored or is affiliated to a veal producer), I suggest using ground pork. First off, I enjoy a good veal chop, osso bucco and veal breast. And a good Weiner schnitzel. Good stuff all. But high grade, milk fed veal in the USA is tough to come by. Veal that I see in the grocery stores (USA) are typically older animals with pink to darker pink meat rather than the very delicately flavored milk fed white veal. In a dish such as this one, that includes a savory sauce, I find it perfectly fine to substitute ground pork. Frankly, I doubt anyone could notice any taste difference between veal and pork in this dish, due to the meat being ground and being served in the savory sauce. And ground pork will come in at less than half the price of veal. So, if you are uncomfortable using veal or want to make this recipe more budget friendly: Oink! Oink! I’d also sub chicken broth for the beef broth.
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Jim, thank you! And yes, I frequently use pork for this recipe as well.