Hungarian Goulash Meatballs

These tender beefy meatballs swim beautifully in this rich pepper and paprika Hungarian sauce!

Hungarian Goulash Meatballs

1 pound 85% ground beef

1 egg, slightly mixed

3 cloves garlic, finely minced

1/2 onion, finely minced

1 teaspoon Worcestershire sauce

1 cup fine fresh white bread crumbs

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

small pinch of crushed red pepper flakes

1/4 cup finely minced fresh parsley or dried parsley

1/4 cup warm water

-Place gound beef in a large mixing bowl and break apart slightly. Add all ingredients and with your hands mix ingredients together until loosely mixed and mixture holds together when pressed together.

-Make medium-large meatballs of about 1 1/2 - 2 inches in diameter (golf ball to ping-pong ball in size). In a large skillet, heat 2 tablespoons of olive oil to shimmering. Add balls in batches in a single layer and sear and brown on all sides.

-Remove from skillet and place in simmering goulash sauce. Cook meatballs through in the simmering sauce for 10 minutes. Let sit 5 minutes before serving.

Hungarian Goulash Sauce
1 large onion, chopped 1 large carrot or 6 small, diced 2 tablespoons olive oil 3 cloves garlic, minced 3/4 teaspoon caraway seed 1 1/2 tablespoon smoky paprika 3/4 teaspoon marjoram, dried salt and pepper to taste 3 cups beef consomme soup or beef broth 1 cup water 2 tomatoes, peeled and coarsely chopped or 1 can diced tomatoes 1/2 cup red wine 1 green pepper, chopped 1 red pepper, chopped 1 tablespoon wine vinegar chopped parsley for garnish

-Saute onion and carrot until softened - about 5 minutes over medium-high heat. Add garlic, caraway seed, salt and pepper, paprika, and marjoram. Saute for a further 2 minutes.

-Add beef consomme, water and wine. Cover pot and simmer for 10 minutes over medium heat.

-Add tomato, peppers, and vinegar and cook an additional 35 minutes, covered. Stir in meatballs and continue to simmer another 10 minutes. Taste for seasoning. Serve meatballs and sauce over noodles or rice. Garnish with a spoonful of sour cream and a sprinkle of chopped parsley.

Packed with flavor - garlicky, peppery, smoky - these tender meatballs rrise to the Hungarian occasion in this delicious recipe.

A Hungarian “rhapsody” of flavor satisfaction!

PERSNICKETY PANHANDLER:

**This recipe has the added advantage of being low carb and keto friendly, so if that is what you’re looking for, this is a great recipe to add to your collection of “Things I get to eat!”