Hungarian meatballs

Here’s a classic recipe for Hungarian Meatballs—rich, savory, and often served in a paprika-spiced sauce. 🇭🇺🍲

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🍖 Hungarian Meatballs (Fasírt / Töltött Húsgombóc)

Ingredients

Meatballs

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

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup breadcrumbs

• 1 large egg

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon sweet paprika

Sauce

• 2 tablespoons butter or oil

• 1 small onion, finely chopped

• 1 tablespoon flour

• 1–2 teaspoons sweet paprika

• 1 cup beef or chicken broth

• 1/2 cup sour cream

• Salt & pepper to taste

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Instructions

1. Make meatballs

   • In a bowl, mix ground meat, onion, garlic, breadcrumbs, egg, salt, pepper, and paprika.

   • Shape into 1–1.5 inch balls.

2. Brown meatballs

   • Heat a skillet with oil or butter over medium heat.

   • Brown meatballs on all sides (they don’t need to cook through yet). Remove and set aside.

3. Make sauce

   • In the same skillet, sauté onion until soft.

   • Stir in flour and paprika; cook 1 minute.

   • Slowly whisk in broth until smooth. Simmer 2–3 minutes.

   • Reduce heat and stir in sour cream. Season with salt and pepper.

4. Simmer meatballs in sauce

   • Return meatballs to the skillet.

   • Cover and simmer 15–20 minutes, until meatballs are fully cooked and sauce thickens.

5. Serve

   • Traditionally served over egg noodles, mashed potatoes, or rice.

   • Garnish with fresh parsley.

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🌟 Tips

• Use half pork for juicier meatballs.

• Sweet paprika is key for authentic Hungarian flavor.

• Don’t boil the sauce; keep it gentle to avoid curdling the sour cream.

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Variations

• Spicy: Add a pinch of cayenne or hot paprika.

• Herbed: Mix fresh dill or parsley into the meatballs.

• Baked: Bake meatballs at 375°F for 20 minutes, then simmer in sauce.

If you want, I can also give a slow-cooker version or a lighter stovetop version that’s quicker.