Description
Hearty meatballs swimming in Hungarian goulash sauce offer a comforting journey through Central European cuisine. Simmered with paprika and rich spices, these tender morsels will transport diners straight to Budapest’s charming streets.
Ingredients
Scale
- 1 ¼ lbs (0.57 kg) lean ground beef
- 28 oz (794 g) crushed tomatoes (canned)
- 1 large yellow onion (diced)
- 1 green bell pepper (diced)
- 1 whole egg
- 4 tbsps (60 ml) olive oil (divided)
- 2 tbsps (30 ml) Hungarian sweet paprika
- ¼ cup (60 ml) seasoned bread crumbs
- ¼ cup minced yellow onion
- 2 tbsps (30 ml) fresh chopped parsley
- 1 tsp (5 ml) Hungarian hot paprika
- Salt to taste
- Black pepper to taste
- Cooked egg noodles or rice or mashed potatoes (for serving)
Instructions
- Aromatic Base Preparation: Sauté onions and green peppers in oil over medium heat until vegetables become translucent, then reduce heat and sprinkle sweet and hot paprika, stirring continuously to release deep, rich flavors.
- Meatball Crafting: In a large mixing bowl, blend ground beef with egg, bread crumbs, minced onion, parsley, salt, and black pepper, gently mixing until ingredients are uniformly incorporated.
- Shaping and Layering: Form compact, rounded meatballs about 1 inch in diameter and carefully nestle them into the seasoned vegetable mixture within the slow cooker.
- Slow Cooking Process: Cover and cook on high for 3.5-4 hours or on low for 5-6 hours, allowing meatballs to become tender and absorb the vibrant Hungarian-inspired flavors.
- Sauce Refinement: Temper sour cream by gradually whisking hot cooking liquid to prevent curdling, then smoothly integrate the creamy mixture back into the slow cooker.
- Serving Presentation: Plate the succulent goulash meatballs over egg noodles, steamed rice, or mashed potatoes, garnishing with a sprinkle of fresh parsley for a final touch of color and flavor.
Notes
- Master Meat Mixing: Use a fork for gentle blending to keep meatballs tender, avoiding overworking the ground beef which can make them tough.
- Paprika Power: Toast paprika briefly to unlock deep, rich flavors that are quintessential to authentic Hungarian cuisine, releasing complex aromatics.
- Sour Cream Technique: Always temper sour cream by slowly introducing hot liquid to prevent unwanted curdling, ensuring a smooth, silky sauce finish.
- Cooking Time Precision: Adjust slow cooker settings based on your schedule – high heat for faster cooking or low heat for more developed flavors and maximum tenderness.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner, Snacks
- Method: Frying, Slow Cooking
- Cuisine: Hungarian
Nutrition
- Serving Size: 7
- Calories: 396
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 70 mg