Hungarian Meatballs Recipe

Name: Hungarian Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the meatballs; 3/4 pound ground pork; 3/4 pound ground beef (80/20 or 85/15); 1/4 pound pancetta, small dice; 1/2 cup parmesean, grated; 3/4 cup breadcrumbs; 1/4 cup parsley, finely chopped; 1 tablespoon garlic, minced; 1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper; 2 eggs, lightly beaten; 2/3 cup whole milk; 2 tablespoons olive oil; For the sauce; 1 medium onion, chopped; 1/4 pound cremini mushrooms, quartered; 1 tablespoon garlic, minced; 1 large banana pepper, chopped; 1 tablespoon sweet Hungarian paprika (1 heaping tbsp); 1/2 teaspoon hot or half-sharp paprika; 1/4 teaspoon smoked paprika; 1 teaspoon porcini mushroom powder; 1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram; 1/4 cup parsley, finely chopped; 1/2 cup dry white wine; 15 oz stewed tomatoes, chopped, with juices; 2 cups chicken broth; 1/2 cup sour cream

Servings: persons

For the meatballs
3/4 pound ground pork
3/4 pound ground beef (80/20 or 85/15)
1/4 pound pancetta, small dice
1/2 cup parmesean, grated
3/4 cup breadcrumbs
1/4 cup parsley, finely chopped
1 tablespoon garlic, minced
1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
2 eggs, lightly beaten
2/3 cup whole milk
2 tablespoons olive oil
For the sauce
1 medium onion, chopped
1/4 pound cremini mushrooms, quartered
1 tablespoon garlic, minced
1 large banana pepper, chopped
1 tablespoon sweet Hungarian paprika (1 heaping tbsp)
1/2 teaspoon hot or half-sharp paprika
1/4 teaspoon smoked paprika
1 teaspoon porcini mushroom powder
1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
1/4 cup parsley, finely chopped
1/2 cup dry white wine
15 oz stewed tomatoes, chopped, with juices
2 cups chicken broth
1/2 cup sour cream

1
Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
2
In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
3
Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
4
Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
5
When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.

1002

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 27 ingredients. The key ingredients include: For the meatballs, 3/4 pound ground pork, 3/4 pound ground beef (80/20 or 85/15), 1/4 pound pancetta, small dice, 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.

That's it — enjoy your meal!

Hungarian Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions