Add the onion, garlic, egg, breadcrumbs, milk, salt, pepper, paprika, marjoram, and parsley.
Mix gently with your hands until everything is evenly combined. Avoid overmixing, which can make the meatballs dense.
2. Shape the Meatballs
Form the mixture into medium-sized meatballs, roughly 1½ inches across.
Place them on a plate while you prepare the sauce.
3. Start the Sauce
Heat the oil in a large, deep skillet or Dutch oven over medium heat.
Add the sliced onions and cook until soft and lightly golden.
Add the garlic and cook for about 30 seconds.
Remove the pan briefly from the heat and stir in the Hungarian paprika. This helps prevent the paprika from burning and becoming bitter.
4. Add the Tomatoes
Return the pan to low-medium heat.
Stir in the tomato paste, crushed tomatoes, and broth.
Season with salt, black pepper, and caraway seeds if using.
Bring the sauce to a gentle simmer.
5. Cook the Meatballs
Carefully place the raw meatballs into the simmering sauce.
Cover the pan and cook gently for about 25–30 minutes, turning the meatballs occasionally if needed.
The meatballs should be cooked through and tender, while the sauce becomes rich and flavorful.
6. Make It Creamy
For a creamy variation, remove the pan from high heat.
Whisk the sour cream with a few spoonfuls of the hot sauce in a separate bowl.
Slowly stir this mixture back into the pan.
Warm gently without bringing the sauce to a vigorous boil.
7. Serve
Sprinkle the finished meatballs with fresh parsley.
Serve hot with:
Buttered egg noodles
Mashed potatoes
Rice
Hungarian nokedli
Crusty bread
Pickled cucumbers or peppers
🇭🇺 A Cozy Hungarian Classic
The combination of onions, sweet paprika, tomatoes, and tender meat is exactly the kind of flavor profile that makes Hungarian home cooking so comforting.
The paprika gives the sauce its beautiful color and distinctive character, while the slow simmer allows the meatballs to become tender and soak up the savory sauce.
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