Hungarian Meatballs Recipe

Name: Hungarian Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz ground pork; 14 oz ground veal; 1/2 cup dried breadcrumbs; 1/3 cup finely chopped fresh flat-leaf parsley; 1 tbsp ground mustard; 1 tbsp sweet paprika; 1 None egg, lightly beaten; 1/4 cup Worcestershire sauce; 2 tbsp vegetable or olive oil; 1 large onion, finely chopped; 1 clove garlic, crushed; 1/2 cup white wine; 2 cans (14 oz each) diced tomatoes; 2/3 cup light cream; None None Mashed potatoes, to serve

Servings: persons

14 oz ground pork
14 oz ground veal
1/2 cup dried breadcrumbs
1/3 cup finely chopped fresh flat-leaf parsley
1 tbsp ground mustard
1 tbsp sweet paprika
1 None egg, lightly beaten
1/4 cup Worcestershire sauce
2 tbsp vegetable or olive oil
1 large onion, finely chopped
1 clove garlic, crushed
1/2 cup white wine
2 cans (14 oz each) diced tomatoes
2/3 cup light cream
None None Mashed potatoes, to serve

1
Mix ground pork, ground veal, breadcrumbs, 1/2 the parsley, ground mustard, paprika, egg and 1 tbsp of the Worcestershire sauce in a large bowl. Shape into 24 meatballs. Place on a plate. Cover with plastic wrap. Refrigerate for 15 mins.
2
Heat oil in a large, deep skillet on medium heat. Cook and turn meatballs, in batches, for 2-3 mins or until seared. Remove from skillet.
3
Add onion and garlic to pan. Cook, stirring, for 2 mins. Stir in wine. Bring to a boil. Boil for 2 mins or until reduced slightly. Stir in tomatoes, cream and remaining 3 tbsp Worcestershire sauce. Bring to a boil. Add meatballs, turn to coat. Reduce heat to low. Simmer, uncovered, turning meatballs occasionally, for 12-15 mins or until meatballs are cooked through and sauce thickens slightly. Sprinkle with remaining parsley and serve with mashed potatoes.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 14 oz ground pork, 14 oz ground veal, 1/2 cup dried breadcrumbs, 1/3 cup finely chopped fresh flat-leaf parsley, and more.

Yes, Hungarian Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Meatballs

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