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Paprika beef meatballs with sour cream and crisp onion

Recipe for paprika beef meatballs with sour cream and crisp onion.
Paprika beef meatballs with sour cream and crisp onion

Paprika beef meatballs with sour cream and crisp onion

Ben Dearnley
4
45M
1H 30M
2H 15M

Serve these Hungarian-style meatballs with buttered egg noodles or even spätzle. The crisp onion on top is optional, but highly recommended.

Ingredients

Paprika meatballs
Crisp onion

Method

Main

1.For paprika meatballs, combine ingredients in a bowl, mixing lightly with your hands, and season to taste (don’t overwork the mixture). Roll into walnut-sized balls, place on a tray, cover and refrigerate to rest (30 minutes).
2.Meanwhile, preheat oven to 160C. Heat butter and half the oil in an ovenproof casserole, add onion, garlic and chilli, and sauté until tender (5-6 minutes), then add Swiss brown mushrooms and sauté until just tender (1-2 minutes). Add spices, sauté until fragrant, then deglaze pan with wine and simmer until almost evaporated (1-2 minutes). Add stock, tomatoes, porcini and soaking liquid, and herbs. Season to taste.
3.Heat remaining oil in a large frying pan over medium-high heat, add meatballs and brown all over (3-4 minutes). Add meatballs to sauce, bring to the boil, then transfer to oven and bake, stirring occasionally, until very tender and flavoursome (1-1¼ hours).
4.Meanwhile, for crisp onion, separate onion into rings and dust lightly in flour. Heat oil and butter in a small saucepan over medium-high heat, add onion and fry until crisp (3-4 minutes). Drain on paper towels and set aside.
5.Remove meatballs from oven and transfer 250ml sauce to a bowl. Add sour cream, whisk to combine, then return to meatballs and mix well. Serve meatballs and sauce hot topped with extra sour cream, crisp onion and herbs.

Drink Suggestion: Eastern European pilsner. Drink suggestion by Max Allen

Notes

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