When I got back from Budapest, I knew I wanted to make a dish inspired by my trip using the paprika I brought back from my travels and this paprikash-inspired meatball dish was born! It’s a nice change from tomato-based sauce and perfect for a chilly night in the Succah.
Meatballs Paprikash
For the meatballs:
2 lbs ground beef
2 eggs
3/4 cup breadcrumbs
2 cloves minced garlic
1 1/2 teaspoons sweet Hungarian paprika
Salt and pepper, to taste
For the sauce:
2 tbsp extra virgin olive oil
1 large onion, sliced into half moons
1 large red pepper, sliced into strips
3 cloves garlic, sliced
2 tbsp red pepper purée (omit if you don’t have)
1 heaping tbsp sweet Hungarian paprika
3 cups chicken stock
Salt and pepper, to taste
1-2 tbsp honey, optional
Make the meatballs: in a large bowl, combine the meatballs ingredients and mix with your hands until incorporated. Refrigerate while you prelate the sauce.
Make the sauce: in a Dutch oven, heat the olive oil over medium heat, add the onions and sauté until softened, add the red pepper strips and continue to sauté until caramelized. Add the garlic, and sauté until fragrant. Stir in the paprika and mix until fragrant, then add the pepper purée and stir to incorporate. Add the stock, salt and pepper and bring to a gentle simmer. If you like it sweet, stir in the honey.
Shape the meat into small balls and gently add to the sauce. Cover the pot and simmer 20 minutes, then gently mix. Return the cover to the pot and simmer the meatballs for 1 1/2 hours or until the meatballs are soft and the sauce has thickened.
Serve with rice and fresh herbs, if desired.
Corn dogs + Bonus Cornbread Funnel Cakes!!
