Absolutely! Here’s a classic Hungarian Meatballs (Magyar Húsgombóc) recipe — juicy, flavorful, and perfect with gravy, noodles, or potatoes 🇭🇺🥘
🥩 Hungarian Meatballs (Húsgombóc)
Ingredients (Serves 4)
Meatballs
- 1 lb (450 g) ground beef (or mix beef & pork)
- 1 small onion, finely chopped
- 1–2 cloves garlic, minced
- 1 egg
- 2 slices white bread, soaked in milk and squeezed
- 1 tsp salt
- ½ tsp black pepper
- 1–2 tsp sweet Hungarian paprika
- Optional: 1 tsp dried parsley
For Cooking / Sauce
- 2 tbsp oil or butter
- 2 cups beef or chicken broth
- 1 tbsp flour (optional, for thicker sauce)
- Salt & pepper to taste
- ½ cup sour cream (optional, for creamy sauce)
Instructions
1️⃣ Make the Meatballs
- In a bowl, mix ground meat, onion, garlic, egg, soaked bread, paprika, salt, pepper, and parsley until just combined.
- Form into small balls (~1–1.5 inch diameter).
2️⃣ Brown the Meatballs
- Heat oil or butter in a skillet over medium heat.
- Brown the meatballs on all sides, about 3–4 minutes. Remove and set aside.
3️⃣ Make the Sauce
- In the same pan, sprinkle flour (if using) and stir 1 minute.
- Gradually add broth, stirring to make a smooth sauce.
- Return meatballs to the pan, cover, and simmer 15–20 minutes until fully cooked.
4️⃣ Finish with Sour Cream (Optional)
- Stir in sour cream at the end for a creamy Hungarian-style sauce.
- Adjust seasoning with salt and pepper.
Serving Suggestions
- Over egg noodles (nokedli)
- With mashed potatoes
- Alongside rice or boiled potatoes
Tips for Perfect Hungarian Meatballs
✔ Don’t overmix meat — keeps meatballs tender
✔ Use sweet Hungarian paprika for authentic flavor
✔ Brown meatballs first — adds depth to the sauce
Variations
- 🌶️ Add a pinch of hot paprika for a spicy kick
- 🍄 Mushroom variation: add sautéed mushrooms to the sauce
- 🥄 Serve with a dollop of sour cream on top
If you want, I can make a shortcut version of Hungarian meatballs that’s ready in 30 minutes and tastes just as authentic!
Do you want me to do that?
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