Make the meatball mixture: In a bowl, combine ground meat, chopped onion, garlic, soaked bread, egg, paprika, parsley, salt, and pepper. Mix gently but thoroughly.
Form meatballs: Shape the mixture into small balls, about 1.5 inches in diameter.
Brown the meatballs: Heat oil or lard in a large skillet over medium heat. Fry meatballs until browned on all sides but not fully cooked through. Remove and set aside.
Prepare the sauce (optional): In the same pan, melt butter or heat oil, stir in flour, and cook briefly to form a roux. Remove from heat and stir in paprika quickly. Gradually whisk in broth until smooth. Return to low heat, simmer and season with salt and pepper.
Simmer meatballs in sauce: Add meatballs back into the sauce and cook gently for 15-20 minutes until fully cooked and sauce thickens.
Serve: Serve Hungarian meatballs hot with boiled potatoes, buttered noodles, or rice. Garnish with fresh parsley.
Would you like a vegetarian Hungarian meatball alternative or a traditional side dish suggestion?
