Hungarian Meatballs

Here’s a classic Hungarian Meatballs recipe — tender, flavorful, and perfect with noodles, rice, or mashed potatoes 🇭🇺🍲

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🍖 Hungarian Meatballs (Húsgombóc)

Ingredients

Meatballs:

• 1 lb ground beef (or a mix of beef & pork)

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 egg

• ½ cup breadcrumbs

• ½ tsp salt

• ¼ tsp black pepper

• 1 tsp paprika (preferably Hungarian sweet paprika)

• 1 tbsp fresh parsley, chopped (optional)

Sauce:

• 2 tbsp butter or oil

• 1 tbsp flour

• 2 cups beef broth

• 1 tsp paprika

• ½ cup sour cream

• Salt & pepper to taste

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Instructions

1. Make the meatballs

   • Mix ground meat, onion, garlic, egg, breadcrumbs, paprika, salt, pepper, and parsley.

   • Shape into small balls (about 1–1.5 inches).

2. Brown meatballs

   • Heat oil in a skillet over medium heat.

   • Brown meatballs on all sides, then remove and set aside.

3. Make the sauce

   • In the same skillet, melt butter. Stir in flour and paprika to make a roux.

   • Slowly whisk in beef broth until smooth.

   • Simmer 2–3 minutes until slightly thickened.

4. Finish meatballs

   • Return meatballs to the sauce.

   • Cover and simmer 10–15 minutes until cooked through.

5. Add sour cream

   • Remove skillet from heat and stir in sour cream.

   • Adjust salt and pepper to taste.

6. Serve

   • Over noodles, rice, mashed potatoes, or with crusty bread.

   • Garnish with parsley if desired.

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Tips

• Use sweet Hungarian paprika for authentic flavor.

• For a richer sauce, add a splash of white wine or a pinch of smoked paprika.

• Can be made ahead — meatballs and sauce reheat well together.

If you want, I can also give a slow-cooker version or a baked version that’s easier for meal prep.