In a bowl, combine ground meat, onion, garlic, egg, breadcrumbs, salt, pepper, and paprika. Mix until well combined.
Shape into small meatballs, about 1–1.5 inches in diameter.
2️⃣ Brown the Meatballs:
Heat oil in a skillet over medium heat.
Fry meatballs until browned on all sides, about 5–7 minutes. Remove and set aside.
3️⃣ Make the Paprika Sauce:
In the same skillet, melt butter. Stir in flour and paprika to make a roux.
Gradually add broth, whisking to avoid lumps. Simmer for 3–5 minutes until slightly thickened.
Reduce heat, stir in sour cream, and return meatballs to the sauce. Simmer gently for 5–7 minutes until cooked through.
4️⃣ Serve:
Serve hot over noodles, rice, or mashed potatoes, and garnish with fresh parsley.
💡 Ashley’s Tips:
For extra tender meatballs, soak breadcrumbs in a splash of milk before mixing.
Add a pinch of smoked paprika for a deeper, smoky flavor.
These meatballs taste even better the next day — the flavors really meld! 😋
If you like, I can also give you a slow-cooker version of Hungarian Meatballs — set it and forget it, and they come out tender and saucy every time! Do you want me to share that next?
