Hungarian Meatballs
Hungarian meatballs in a rich sour cream sauce with mushrooms, garlic, and herbs, perfect for hearty family dinners served over noodles or rice.
Ingredients
Instructions
- Combine ground chuck, garlic salt, parsley, salt, pepper, milk, beaten egg, and bread crumbs in a bowl.
- Mix thoroughly until well combined.
- Shape the mixture into small meatballs.
- Heat oil in a skillet and add Kitchen Bouquet.
- Brown the meatballs in the oil mixture, then remove them from the skillet.
- Stir in flour into the skillet to make a roux.
- Add sliced mushrooms and cook for a few minutes.
- Stir in sour cream and cook until the sauce thickens, stirring constantly.
- Return the meatballs to the skillet and simmer, covered, over low heat for 20 minutes.
- Serve hot with noodles or rice.
Tips & Substitutions
For extra flavor, consider adding finely chopped onions or bell peppers to the meatball mixture. If you prefer a lighter option, you can substitute ground turkey for the ground chuck. Using panko breadcrumbs instead of regular breadcrumbs can give the meatballs a slightly different texture. Don't skip the Kitchen Bouquet, as it adds a rich color and depth to the sauce.
Serving Suggestions
Serve Hungarian meatballs over a bed of egg noodles or rice for a comforting meal. A side of steamed vegetables or a fresh salad can add balance to the dish. For a twist, consider pairing them with a slice of crusty bread to soak up the rich sauce. These meatballs also pair beautifully with Polish Cabbage Soup for a hearty dinner.
Storage & Reheating
Store leftover Hungarian meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stovetop over low heat, adding a splash of water or extra sour cream to keep the sauce creamy. You can also microwave them, but be sure to cover the dish to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Meatballs contains roughly 866 calories, with 9g protein, 35g carbohydrates, and 78g fat. It is an excellent source of iron (41% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1331mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate them for up to 24 hours before cooking. Just shape them, cover, and store in the fridge. You can also freeze uncooked meatballs for up to 3 months; simply thaw them in the refrigerator before cooking.
What can I substitute for sour cream?
If you don't have sour cream, you can use Greek yogurt as a healthier alternative. It will provide a similar creaminess and tanginess to the sauce. Alternatively, you can use crème fraîche for a richer flavor.
How can I make this dish spicier?
To add some heat, consider mixing in a pinch of red pepper flakes or cayenne pepper to the meatball mixture. You can also serve the dish with a side of hot sauce or a sprinkle of freshly cracked black pepper for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).