Easy Meatball Paprikash
Submitted by Gloryb60
Meatball paprikash with pork meatballs simmered in a smoky paprika and tomato sauce finished with sour cream, served over egg noodles. A Hungarian-inspired one-skillet dinner for four.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minHungarian paprikash gets a weeknight-friendly twist with hand-rolled pork meatballs instead of the traditional chicken or veal cutlets. The meatballs are seasoned with caraway seeds, browned until crusty, then simmered in a sauce built from paprika-coated onions, green peppers, and stewed tomatoes.
The sour cream goes in right at the end, off the heat, turning the sauce into something velvety and rich without curdling. Spoon it all over a pile of wide egg noodles tossed with fresh parsley, and dinner is served.
One skillet, one pot of noodles, one hour from start to table.
Kitchen Tips
- Use two full tablespoons of paprika. It’s the star of this dish, not a supporting player. Hungarian sweet paprika is ideal, but any good quality paprika works.
- Brown the meatballs well before adding the sauce. That crust on the outside holds the meatballs together during simmering and adds a ton of flavor to the pan drippings.
- Stir the sour cream in off the heat. Adding sour cream to a hot, bubbling sauce will cause it to curdle and separate. Remove from the burner first, then stir.
Variations
- Beef paprikash: Use ground beef in place of the pork for a heartier, more robust version.
- Smoked paprika twist: Replace half the sweet paprika with smoked paprika for a deeper, woodsy flavor that pairs well with the sour cream.
Ingredients
Directions
In large bowl, combine pork, egg, bread crumbs, ½ teaspoon salt and caraway seeds; using hands or wooden spoon, blend well.
Shape into 1½ inch balls.
In 12 inch skillet over medium-high heat, heat oil; add meatballs; cook about 12 minutes, turning frequently until well browned on all sides.
Using a slotted spoon, remove meatballs to plate.
To drippings in skillet, add onion, green pepper and paprika; cook, still over medium-high heat, 5 minutes, stirring frequently until vegetables are crisp-tender and well coated with paprika.
Return meatballs to skillet, along with tomatoes with their liquid and remaining ½ teaspoon salt.
Increase heat to high; bring to boil.
Reduce heat to low; simmer, covered, 10 minutes, stirring occasionally until meatballs are cooked through.
Meanwhile, prepare noodles according to package directions.
To serve: Stir sour cream into meatball mixture; remove from heat.
Spoon meatballs into serving platter.
Drain noodles; toss with chopped parsley; arrange on platter with meatballs.
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