Hungarian Meatballs Recipes

Steps:

• Combine all ingredients for meatballs in a bowl except for butter and olive oil. Form into one inch balls.
• Heat pan on medium with olive oil and butter. (A few drizzles of oil, a few pats of butter.) Brown meatballs on all sides and reserve.
• In a deep sauce pan, heat olive oil over medium high. Add mushrooms and spices for gravy. Saute until browned. Add butter and flour. Cook for one minute. Slowly add beef broth and stir until smooth and thickened. If you are worried about lumps you can reserve some of the broth and make a slurry with that and the flour.
• When gravy is thickened add the finished meatballs to reheat. Stir in sour cream and heat through. Sprinkle with fresh parsley if you like.
• These go great with wide egg noodles or mashed potatoes.

Steps:

• Prepare the basic meatballs and set aside.
• Heat the oil in a large skillet.
• Add the onions and cook and stir until they are tender.
• Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt.
• Heat to boiling then reduce the heat and cover.
• Simmer for about 30 minutes, stirring occasionally.
• Mix 1/4 cup of water and the flour, stir into the sauce mixture.
• Heat to boiling, stirring carefully.
• Boil and stir for 1 minute.
• NOTE: Serve with either boiled potatoes or noodles for a great main dish.

Steps:

• Simmer dried mushrooms in beef stock for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter, squeezing juice from mushrooms. Rinse the squeezed mushrooms and chop. Mix together the ground beef, onion, bread cubes, and seasoning. Form into 1-inch meatballs. Brown the meatballs, in batches, in a hot saute pan, and set them aside. Toss the crimini mushrooms in the flour and saute them in the same pan. Add the dried mushrooms, stock mixture and cream. Cook for 3 minutes. Stir in paprika. Swirl in 1-cup sour cream just before serving. Serve over 1 sheet of fresh pasta (schmata), with healthy drizzle of additional sour cream.

Steps:

• 1. Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit. 2. In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside. 3. Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan. 4. Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point. 5. When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.