In a bowl, combine the ground meat, chopped onion, garlic, egg, breadcrumbs, milk, salt, pepper, and paprika.
Mix gently until all ingredients are incorporated, but avoid overmixing to keep the meatballs tender.
Shape into small balls, about 1.5 inches in diameter.
Brown the meatballs:
Heat a large pan over medium heat with a little oil.
Brown the meatballs on all sides (they don’t need to be cooked through yet). Remove and set aside.
Make the sauce:
In the same pan, sauté the chopped onion until translucent.
Stir in the paprika and tomato paste (if using) for 1 minute, then carefully pour in the stock.
Bring to a gentle simmer.
Cook the meatballs in sauce:
Gently place the browned meatballs into the sauce.
Cover and simmer on low heat for 20–25 minutes until meatballs are fully cooked.
Optional finishing touch:
Stir in a teaspoon of sour cream for a richer sauce. Adjust seasoning with salt and pepper.
Serve:
Serve the meatballs hot with mashed potatoes, egg noodles (like nokedli or spaetzle), or rice.
Garnish with fresh parsley.
💡 Tips:
Hungarian meatballs often have a subtle smoky-sweet flavor from paprika, so don’t skip it!
For a lighter version, bake the meatballs in the oven at 180°C (350°F) for 20 minutes and then simmer in sauce.
If you want, I can also give you a super creamy Hungarian meatball version that’s extra traditional and saucy—the kind served in restaurants in Budapest. It’s a bit richer and melt-in-your-mouth.
