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!
elizabeth lynch says
if you add 1/2 c parmesan Reggiano cheese , you will have fluffier meatball, and or use panko crumbs they are lighter than regular bread crumbs. bon Appetit, chef Lizabeth