Delicious, juicy and flavorful meatballs in tomato sauce in the Hungarian style. A true gourmet meal for those who love spicy food.9 This meal is ideal for Sunday lunch if you want to please your favorite family members. Follow recipe.
Ingredients: simple, total time: 80 min. 4 serving
For Meatballs:
600 g minced meat/beef and pork
100 g of smoked bacon/chopped
3 cloves of garlic/minced
30 g Parmesan cheese/ grated
1 Tbsp parsley/ finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 tsp cumin
1/2 teaspoon coriander
1 big egg/ scrambled
1/2 Tbsp red ground pepper
1/2 tsp red-hot pepper flakes
70 g of breadcrumbs
80 ml milk
1/2 teaspoon baking soda
flour as needed/ for rolling meatballs/ optional
2 Tbsp Olive oil EVO
Tomato Sauce:
2 Tbsp Olive oil EVO
1 onion/ finely chopped
1 clove of garlic/ minced
1 red small fresh pepper/ chopped
1 teaspoon red ground pepper
1/2 teaspoon red-hot pepper
1/2 teaspoon smoked ground pepper
1/2 teaspoon thyme
1 Tablespoons fresh parsley/ finely chopped
100 ml white wine for cooking
100 g button mushrooms/ or Porcine
300 ml tomato paste
300 ml beef broth
100 g sour cream/ or cooking cream
Preparation:
First, prepare all the ingredients as described above.
You will make the meatballs first.
Meatballs:
In a deep bowl, put minced meat, egg, diced bacon and all other spices from the description except oil and flour.
The flour is optional, you can skip that step if you don't really want to!
Mix all the ingredients well by hand for about 10 minutes until they are uniform.
Cover the container with the mixture with transparent foil and let it rest for at least 30-60 minutes in the refrigerator.
You can also make this mixture the day before preparing lunch.
After the elapsed time, form smaller balls.(golf ball size).
Formed balls transfer to a tray, if you want you can roll them in flour (you can also skip this step).
Oil a frying pan and heat it over moderate heat. When the oil is hot, add several balls, bake until they are well browned.
Place the baked meatballs on kitchen paper to absorb excess fat.
Sauce:
Fry the chopped onion in olive oil on moderate heat for a few minutes until it softens and becomes transparent.
Add chopped mushrooms, stir, and cover pan.
When the liquid has evaporated from the mushrooms, add wine, cook until the alcohol evaporates.
Then add the chopped fresh pepper, stir, simmer for about 10 minutes with constant stirring on low to moderate heat.
After that, immediately add the chopped garlic, stir. As soon as the smell starts to add all the spices from the ground peppers (hot, smoked, red ground pepper) stir quickly and fry for about a 1-2 minutes.
Immediately add the beef broth, stir well all the ingredients. Cook on low heat for about 15 minutes, with stirring occasionally.
When the amount of broth is reduced by 1/3, add tomato paste, and thyme, stir. Cook for about 25 minutes, add all the meatballs to the pan covered and stirring occasionally.
Towards the end, add sour cream and mix. Cook for about 7 minutes. Turn off the heat, add chopped parsley, stir well.
Meatballs prepared in this way go with roasted potatoes or mashed potatoes, rice in combination with green vegetables.
Buon appetito!
NOTE:
Keep the rest of the food covered in the refrigerator for up to 4 days. Heat on the stove or in the microwave.
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