Best Meatballs In Hungarian Sour Cream Gravy Recipes

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HUNGARIAN MEATBALLS RECIPE - (4.5/5)



Hungarian Meatballs Recipe - (4.5/5) image

Provided by Alqualonde

Number Of Ingredients 27

For the meatballs
3/4 pounds ground pork
3/4 pounds ground beef (80/20 or 85/15)
1/4 pound pancetta, small dice
1/2 cup parmesean, grated
3/4 cups 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 cups 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

Steps:

  • 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.

HUNGARIAN MEATBALLS WITH MUSHROOM GRAVY



Hungarian Meatballs With Mushroom Gravy image

Hungarian style comfort food! Great when you really want to fill your belly. My own creation but all of the elements are there to make this a Hungarian treat -- garlic, paprika, mustard, thyme, dill, white pepper, and sour cream. I use all dried herbs. You could certainly use fresh but your measurements would have to be altered.

Provided by carbsrfromhvn

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 25

1 lb ground beef
1 garlic clove, minced
1/2 shallot, minced
1 teaspoon paprika
1/2 teaspoon mustard powder
1/4 teaspoon thyme
1/2 teaspoon dill
1 tablespoon Worcestershire sauce
1 cup fresh breadcrumb
salt
white pepper
olive oil
butter
8 ounces mushrooms
1/2 teaspoon paprika
1/2 teaspoon mustard powder
1/4 teaspoon thyme
1/2 teaspoon dill
white pepper
salt
olive oil
3 tablespoons butter
3 tablespoons flour
2 cups beef broth
1 cup sour cream

Steps:

  • Combine all ingredients for meatballs in a bowl except for butter and olive oil. Form into one inch balls.
  • Heat pan on medium with olive oil and butter. (A few drizzles of oil, a few pats of butter.) Brown meatballs on all sides and reserve.
  • In a deep sauce pan, heat olive oil over medium high. Add mushrooms and spices for gravy. Saute until browned. Add butter and flour. Cook for one minute. Slowly add beef broth and stir until smooth and thickened. If you are worried about lumps you can reserve some of the broth and make a slurry with that and the flour.
  • When gravy is thickened add the finished meatballs to reheat. Stir in sour cream and heat through. Sprinkle with fresh parsley if you like.
  • These go great with wide egg noodles or mashed potatoes.

HUNGARIAN MEATBALLS



Hungarian Meatballs image

Make and share this Hungarian Meatballs recipe from Food.com.

Provided by _Pixie_

Categories     Meat

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

1 recipe of basic meatballs (prepared from another recipe)
1 tablespoon vegetable oil
2 onions, Md., Thinly Sliced
3/4 cup water
3/4 cup dry red wine
1 teaspoon caraway seed
2 teaspoons paprika
1/2 teaspoon marjoram leaves
1/2 teaspoon salt
1/4 cup water
2 tablespoons flour, Unbleached

Steps:

  • Prepare the basic meatballs and set aside.
  • Heat the oil in a large skillet.
  • Add the onions and cook and stir until they are tender.
  • Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt.
  • Heat to boiling then reduce the heat and cover.
  • Simmer for about 30 minutes, stirring occasionally.
  • Mix 1/4 cup of water and the flour, stir into the sauce mixture.
  • Heat to boiling, stirring carefully.
  • Boil and stir for 1 minute.
  • NOTE: Serve with either boiled potatoes or noodles for a great main dish.

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