Instructions
- Prepare the Meatballs:
- In a bowl, soak breadcrumbs in milk for 5 minutes.
- Mix with ground meat, onion, garlic, egg, paprika, caraway, parsley, salt, and pepper.
- Form into small balls and set aside.
- Brown the Meatballs:
- Heat oil in a skillet and brown meatballs on all sides (they don’t need to cook through). Remove and set aside.
- Make the Sauce:
- In the same pan, melt butter/lard, sauté onion until soft, add garlic.
- Stir in paprika and flour, cooking briefly.
- Slowly whisk in broth, making a smooth sauce.
- Return meatballs to the pan, cover, and simmer 20 minutes until cooked through.
- Finish with Sour Cream:
- Stir in sour cream, taste for seasoning, and let sauce gently thicken.
🍽 Serving
- Traditionally served with nokedli (Hungarian dumplings), mashed potatoes, or buttered egg noodles.
- Garnish with parsley and an extra spoon of sour cream.
Would you like me to also give you the authentic tomato-paprika version (paradicsomos húsgombóc), which is a classic Hungarian family dish?
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