In a bowl, mix ground meat, onion, egg, breadcrumbs, paprika, garlic, salt, pepper, and water/milk until just combined (don’t overmix).
Shape into small walnut-sized balls.
Heat a little oil in a large skillet and brown meatballs on all sides until golden. (They don’t need to be fully cooked yet — they’ll finish cooking in the sauce.)
Set aside.
2️⃣ Make the Potato Pottage:
In a large pot, heat oil and sauté onions until soft.
Remove from heat, stir in paprika (to avoid burning), then add cubed potatoes, bay leaf, and enough water or broth to just cover.
Simmer until potatoes are tender (about 15 minutes).
Make a paprika roux (rántás):
In a separate pan, heat 3 tbsp oil, whisk in flour, and cook until light golden.
Remove from heat, stir in 1 tsp paprika, then slowly whisk in a ladle of the hot potato cooking liquid to loosen.
Stir roux back into the pot to thicken. Simmer a few minutes more.
Stir in sour cream and season with salt, pepper, and a splash of vinegar for tang.
3️⃣ Finish & Serve:
Add browned meatballs into the hot potato pottage and simmer gently for 5–10 minutes until meatballs are cooked through.
Serve in deep bowls, garnish with extra paprika or fresh parsley.
Tips for Success:
Do not burn paprika — always remove pan from heat when adding it, or it turns bitter.
Potato pottage should be thick but creamy, not runny — add a little more water if needed.
You can also add a pinch of hot paprika if you like a spicier dish.
Would you like me to give you a step-by-step tip for shaping the meatballs so they stay extra tender and juicy (Hungarian grandma trick)?
