Grandma's Meatballs with a Hungarian Twist

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Prep20 min
Cook30 min
Total50 min
Servings4
LevelMedium

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Grandma's Meatballs with a Hungarian Twist

The story

About this recipe

A delicious recipe for traditional meatballs with a spicy Hungarian twist.

What you need

Ingredients

500gramminced beef
1pcsegg
2tbspbreadcrumbs
1tsppaprika powder
1tspcaraway seed
1clovegarlic, finely chopped
1tspsalt
1/2tspfreshly ground black pepper
2tbspolive oil
50gramSalted butter
1jarHungarian paprika paste
500millilitrebeef stock
1pcsonion, finely chopped
1handfulFinely chopped parsley for garnish

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Mix the minced beef, egg, breadcrumbs, paprika powder, caraway seed, garlic, salt and pepper in a bowl.
Shape the meat mixture into equal-sized meatballs.
Heat the butter and olive oil in the Dutch Oven over medium-high heat.
Fry the meatballs golden brown on all sides, remove them from the pan and keep warm.
Add the onion to the same pan and fry until soft.
Stir in the Hungarian paprika paste and fry briefly.
Pour the beef stock into the pan and bring to the boil.
Put the meatballs back into the Dutch Oven, turn the heat down low and simmer for 30 minutes.
Serve the meatballs with the sauce and, for example, mashed potatoes or boiled potatoes. And garnish with finely chopped parsley!

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