Hungarian Meatballs
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Traditional Hungarian flavors come together in these deliciously tender and succulent Hungarian Meatballs that are drenched in a lusciously rich and silky paprika sauce! Enjoy them over hot buttered noodles, rice, Spätzle, or potatoes. A great make ahead-meal and the meatballs can also be frozen so you can simply thaw them when you’re ready and make the sauce!
What are Hungarian Meatballs?
Something you absolutely have to try! 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. Like Swedish Meatballs and Königsberger Klopse, these also feature a creamy sauce but 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.
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.
Key Ingredient
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 or combination of meats of your choice for these meatballs. This time we’re using veal, which is very lean and delicate in flavor, and a meat that’s 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. Note: 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.
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.
Sprinkle with some chopped fresh dill.
What to Serve with Hungarian Meatballs
Serve these Hungarian meatballs over hot buttered pasta, our homemade Spätzle, potatoes, or rice along with a cool cucumber or leafy green salad and some rustic crusty bread. See my German Creamy Cucumber Salad and German Cucumber Salad (oil and vinegar-based). A Krautsalat or German Carrot Salad also make a great accompaniment.
Enjoy!
For more delicious Hungarian recipes try my:
- Hungarian Goulash
- Chicken Paprikash
- Pörkölt
- Szegedin Goulash
- Bean Goulash
- Hungarian Mushroom Soup
- Chicken Goulash
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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.
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Nutrition
Originally published on The Daring Gourmet September 25, 2016
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Holy wow! These look sooooooo good!!!
These meatballs look absolutely INCREDIBLE! I haven’t even had breakfast yet and I’m already craving them! :) Can’t wait to try them!
Mmmmmm. My kids love meatballs and are always asking for them. I’ll have to try these!
I love veal! It adds a unique richness and flavor to my bolognese sauce, and to my meatballs and meatloaf. And there is nothing better, then a true veal stock for sauces and cooking!
I took a look at the website – I saw that they’re still confined to stalls – I agree that this is an improvement over what the conditions used to be but until they’re veal merely based on age and diet rather than confinement of any sort…I’m still just not interested. I understand that male calves have a limited usefulness, but I wish they had done away with the confinement entirely…THEN and only then would I consider veal. I do appreciate knowing though that they’re going in a better direction with their husbandry practices. Let’s hope they continue in this direction until they allow freedom from confinement.
Veal is tasty meat. I too use it whenever I can.
SHAME on you for promoting the eating of veal. Anyone who has ever looked into how it is made would never eat it again. Newborn baby calves are raised in tiny cages so small they can’t even stand up and basically tortured for their entire (VERY short) lives, to bring you this EVIL meat product. No, I am not a vegetarian. I eat meat from animals that are reasonably humanely raised and slaughtered. But certain meats — particularly VEAL and FOIE GRAS (look it up) are only produced through the prolonged torture and suffering of innocent animals. I learned about the production of veal in my early 20s and haven’t eaten wienerschnitzel — or any other veal dish (formerly one of my favorites) — in more than 40 years. People, have compassion on the animals that feed you. Don’t make them suffer horrible and needless torture just for a little more flavor to tempt your tastebuds.
Maureen, when you learned about veal production 40 years ago, yes, the conditions were horrific. Same with foie gras. And yes, there are still places that use cruel methods. In the United States, however, there is a strong movement away from those traditional practices. You can read here about how veal is raised today in the U.S.: http://www.vealfarm.com/. I’m happy to see that many farmers are committed to raising animals in better conditions. I hope this movement will take root across the animal husbandry industry at large. (On a side note with respect to foie gras, there are several farms throughout the U.S., including in my state of Washington, that don’t use force-feeding and are very committed to using humane practices.)
Sitting around all relaxed while getting massages. Being completely taken care of and given food. Oh what inhumane torture. What a terrible life. I know I’d hate lounging around in a spa all day.
I’m just glad it creates such tasty meat product. My favorite meat product I must say. Veal is definitely something everyone should enjoy. Yum.
I haven’t seen any of these “Spas” around here. Calves in the local veal barns are still kept in miserable, crowded conditions and definitely get no massages.
I would like to make this recipe and freeze it. Please send me those instructions please. Thanks. Recipe sounds perfect for a dinner party
Hi Vick, I haven’t tried freezing it so I’m not sure how it would impact the texture of the sauce, but it will probably be fine. You would simply freeze the meatballs and sauce together in a ziplock bag or airtight container, thaw and then reheat. You may need to add a little extra cream or broth to thin the sauce if it has become too thick.
I would make these but omit the Veal. Calves raised for Veal are subjected to brutal living conditions during their short but miserable lives. Anyone who eats Veal should be forced to witness these conditions.
Hi Mike, that’s not the case here in the U.S., otherwise I wouldn’t be eating veal either. Here’s some info on how veal is raised in the U.S.: http://www.vealfarm.com/
There may well be a movement towards more humane Veal production but I am basing my comment on my personal observations. I was raised on a farm and several friends of mine used to raise veal and I saw first hand how they were raised. From what I see, these same methods are currently being used to produce Veal in our area.
Sitting around all relaxed while getting massages. Being completely taken care of and given food. Oh what inhumane torture. What a terrible life. I know I’d hate lounging around in a spa all day.
I’m just glad it creates such tasty meat product.
I’m making a vegan version of this for a christmas dinner this weekend to cater to some non-meat eaters in our family. I’ll see how it turns out and report back.