🇭🇺 Hungarian Meatballs with Paprika Sauce & Rice

 Ingredients

For the meatballs:

500 g (1 lb) ground pork or beef

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

3 tbsp breadcrumbs

1 tsp sweet Hungarian paprika

½ tsp caraway seeds

Salt and black pepper

2 tbsp chopped parsley

Oil, for frying

For the paprika sauce:

1 onion, finely chopped

2 tbsp vegetable oil

1½ tbsp sweet Hungarian paprika

400 g (14 oz) crushed tomatoes

250 ml (1 cup) beef or chicken stock

1 tbsp tomato paste

Salt and pepper

100 ml (⅓ cup) sour cream

For serving:

Cooked rice

Fresh parsley

Instructions

In a large bowl, combine the ground meat, onion, garlic, egg, breadcrumbs, paprika, caraway seeds, parsley, salt, and pepper.

Mix well and shape into small meatballs.

Heat oil in a large skillet and brown the meatballs on all sides. Remove and set aside.

In the same skillet, sauté the chopped onion until soft.

Remove the pan briefly from the heat and stir in the Hungarian paprika so it doesn't burn.

Add the tomatoes, tomato paste, and stock. Season with salt and pepper.

Return the meatballs to the sauce, cover, and simmer gently for 20–25 minutes, until fully cooked.

Stir the sour cream into the sauce during the last few minutes of cooking.

Serve hot with fluffy rice and fresh parsley.

Tip: For an authentic Hungarian flavor, use good-quality sweet Hungarian paprika—

it makes a big difference! 🇭🇺🍽️