Foodie friends are the best kind of friends.
They share sure-fire recipes, come to your rescue when you’re out of an ingredient, and happily taste test your latest kitchen creations.
Sometimes – in extreme instances – a foodie friend might even flirt with the laws of international imports just to bring you authentic sweet paprika for recipe-making. And not just any paprika, but paprika from Hungary, made by a neighbor in her tiny village. And not just any recipe-making, but the experience of true Hungarian meatballs covered in a rich, smoky paprika sauce.
Yeah, foodies are my kind of people 🙂
Pssst….isn’t this the most beauitful contriband you ever saw?
What do you know about paprika?
I’ll admit, I don’t know a lot. Like a 1950’s housewife, I sprinkle it on deviled eggs and mashed potatoes for color. A few years ago I added smoked paprika to my spice rack because it adds a savory richness to this Smoky Chili with Bacon.
But that was the extent of my experience.
Turns out, there are all kinds of paprika, and the Hungarian variety can range from a mildly sweet red pepper flavor to a deeper, more pungeant one. I would guess that the Hungarian-style paprika you find in the grocery store would be more than suitable in this recipe. If you want to read more in depth about this spice, The Kitchn has a great review.
As with many recipes, I dithered over how to describe, and what to title, this dish. Though I went with Hungarian Meatballs with Paprika Sauce, I’ll let you in on a little secret. It’s really ALL about the sauce.
Check out the swirly twirly deliciousness as I added the paprika and half-and-half to the roux. Gorgeous.
Does the idea of making a sauce seem overwhelming?
If so, let me ease your mind. It’s a straightforward 3 step process. Whisk melted butter and flour over heat for a minute or two (that’s the roux), add the broth and allow it to thicken a bit, then stir in the spices and half-and-half.
The key to success with the sauce-making part of the recipe is having everything in place before you begin – ingredients measured and waiting. This strategy, called mise en place, makes everything a breeze. The rest is just adding stuff, stirring it, and watching it bubble.
Oh, and daydreaming about your first bite of meatball dripping in the rich, savory, smoky sauce.
Yes, I see that my meatball is not really a ball, more of a lump. Forgive me, I am a cook, not a geometrist, and obviously not much of a sculptor 😉
Hungarian Meatballs with Paprika Sauce
The rich, smoky paprika sauce is the scene stealer in this main dish. Serve these Hungarian meatballs and Paprika Sauce over noodles, rice, or mashed potatoes. Plan to scoop up every last drop of the delicious sauce!
Ingredients
Hungarian Meatballs
- 1 lb ground turkey
- 1 large egg
- 1/3 cup breadcrumbs May substitute GF breadcrumbs or GF oats
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon thyme
- 1 1/2 teaspoons Hungarian sweet paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Paprika Sauce
- 1 tablespoon extra virgin olive oil
- 1/3 cup diced sweet onion
- 1 teaspoon chopped garlic
- 3 tablespoon butter
- 4 tablespoons all purpose flour May substitute GF all purpose flour
- 2 cups vegetable or chicken broth heated in microwave
- 1/2 cup half and half
- 1/2 cup low fat milk
- 2 tablespoons Hungarian sweet paprika
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 325 Fahrenheit.
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Add all the meatball ingredients to a medium bowl, and mix together thoroughly (I find using my hands does a better job than a spoon).
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Form the meatballs using about 2 tablespoons of mixture for each (this will yield about 20 meatballs in total). Arrange them on a baking sheet lined with foil. Bake in a 325 F oven for 20 minutes, or until the interior temperature of the largest meatball reaches 165 F. When done, set aside.
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While the meatballs are baking, prep the ingredients for the Paprika Sauce. (Dice the onions, measure the butter and flour, measure and heat the broth in the microwave, set out the spices and measuring spoons, pour the milks).
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Heat the olive oil over medium heat in a large skillet. Add the onions and saute for about 2 minutes, then add the garlic and saute 30 seconds more. Remove the onions/garlic mixture from the pan and set aside.
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Add the butter to the pan. Once it is melted, sprinkle the flour into the pan. Whisk the butter/flour mixture to combine and to remove the lumps, then allow it to slowly bubble and cook for a minute or more. It will turn a light golden brown.
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Slowly pour the hot broth into the pan, whisking to blend and get rid of any lumps. Continue whisking while the mixture returns to a simmer. It will begin to thicken.
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Add the half and half and milk mixture, whisking to combine, and simmer another minute or so to thicken. Stir in the paprika and salt. Add the onion mixture then arrange each of the meatballs in the pan, coating them with the sauce. Cover, reduce the heat to Low, and allow the meatballs to simmer in the sauce for 5-7 minutes.
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Serve on hot noodles or rice, or on top of mashed potatoes.
Recipe Notes
If you require a gluten modification, I've noted in the ingredient list how to substitute to accommodate this restriction.
This recipe calls for a mixture of half-and-half and low fat milk. You are welcome to modify this based on what you have available. In total, the liquid should equal one cup.
The meatball recipe works well with ground turkey, ground beef, or a mixture of beef and pork. Dealer's choice!
Very delicious. Love the Paprika sauce!
Only 4 stars as the meat mixture needed 1/4 c. Milk, to help bind, and made the meatballs a perfect texture.
Also added extra paprika to sauce and meatballs.
Otherwise, tasted very good.
Thanks for the feedback, Gary, and especially for taking a moment to rate the recipe. This continues to be a favorite meal for my family!
Trying this to tonight!
Wonderful! Curious how you liked it. Let me know!
A nice change from the usual Italian. Had them with lot’s of sauce on a bed of buckwheat groats which is also a nice change from usual rice or pasta. Try it. Thanks for sharing this great recipe
Thanks so much, Luke, for leaving a review! I agree, it’s a little different but still familiar enough that it’s comforting. I *still* love making this, more than a year later!
Great recipe! Thanks for sharing. Used mushrooms as suggested in another comment. Turned out amazing. Thanks for suggesting to bake the meatballs first. Gave them a nice texture.
Wonderful! Glad you enjoyed it and thanks for the tip on the mushrooms. I can only imagine how delish they were in that crazy good sauce.
Fantastic recipe, thanks!
Baked the meatballs and added mushrooms left out the salt!
Thank you so much! I’ve got virtually no mushroom-lovers here (besides myself). Otherwise, that sounds like the perfect addition. I’ll try cutting the salt in half next time – wonder if I’ll miss it??
Im hungarian i dont know why your frying the meatballs
With the mince meat add onions salt pepper i put paprika in them. Make the mestballs put one can of tomato sauce big can and sour cream put mestballs in sauce slow cook for 1 and 1/2 hrs its not bland ots beautiful this is how i was taught from Hungarian parents to make this dosh
It does sound good – if I attempt this via slowcooker I will consider your method – thanks for the tip!
I did make this!! LOL about 2 weeks after you posted it. We loved the sauce!! I used 100% turkey, which, imho, left the meatballs kind of bland. I think next time I’ll use a combo of beef (or sausage) Possibly add either some chili flakes or dill (depending on my mood) to the meatballs to give them a more distinct flavor.
I tried this one tonight. Came out GREAT but my meatballs took much longer to bake (over 45 minutes). Maybe I made them too big? I was using a 20 oz package of 93% lean turkey. I might add a bit of black pepper, or a bit of hot paprika in with the sweet paprika next time.
Glad you loved it! Yes, definitely a bigger meatball will take longer, though nearly twice as long seems odd. Maybe check your oven temp accuracy?