Spicy Hungarian Meatballs
Here's a flavorful twist on a Hungarian classic. Meatballs simmered in a sweet paprika cream sauce with bell peppers, onions, and tomatoes. Finished with a touch of sour cream and served over buttered egg noodles, it’s a sophisticated and warming take on traditional comfort food.
Ingredients
For the meatballs:
- 1 1/2 Pounds Ground Chuck
- 3/4 Cup Fresh Bread Crumbs
- 1/2 Cup Parmesan Cheese
- 1/4 Cup Fresh Parsley chopped
- 2 Teaspoons Garlic minced
- 1 Teaspoon Salt
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Red Pepper Flakes optional to taste
- 1 Teaspoon Black Pepper
- 1/3 Cup Milk
- 1/3 Cup Chicken Broth
- 2 Eggs lightly beaten
- 2 Tablespoons Oil
For the Creamy Paprikash Sauce:
- 2 Cups Red and Green Bell Pepper sliced
- 1 Cup Onion sliced
- 2 Tablespoons Sweet Hungarian Paprika
- 1 Tablespoon Garlic minced
- 1/2 Cup Dry White Wine
- 2 Cups Chicken Broth
- 1 Cup Tomatoes, seeded & chopped may substitute with 1 can of diced tomatoes, drained
Instructions
For the meatballs:
- Combine all ingredients except for oil then shape into 2″ balls.
- Brown meatballs in batches in oil over medium-high heat. Saute 5 – 8 minutes (do not cook through), transfer to a plate and cover to keep warm.
For the Creamy Paprikash Sauce:
- Sweat the peppers and onions over medium heat in a skillet that has been coated in cooking spray. Cook until softened, 8 – 10 minutes.
- Add paprika and garlic, and cook 2 minutes stirring often.
- Deglaze with wine and simmer until reduced by half, 2 – 3 minutes.
- Add broth, tomatoes and salt to the sauce.
To finish the dish:
- Add the meatballs to the sauce and bring to a simmer.
- Cover and simmer over low heat 15 – 20 minutes, or until the sauce is thickened.
- Stir in sour cream at the end.
Notes
Serve this over cooked Egg Noodles tossed in Butter, Garlic, and Parsley.