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