Ohhh, cozy choice. ðŸ‡ðŸ‡º Here’s a Hungarian-inspired paprika meatballs with potato pottage recipe — rich, smoky, and comforting without being fussy.
Hungarian Paprika Meatballs with Potato Pottage
Ingredients
Paprika Meatballs
- 1 lb ground pork (or pork + beef mix)
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 egg
- ½ cup breadcrumbs
- 1½ tbsp Hungarian sweet paprika (key flavor)
- ½ tsp smoked paprika (optional but lovely)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp oil or lard for frying
Potato Pottage
- 2 lbs potatoes, peeled & diced
- 1 small onion, finely chopped
- 2 tbsp butter or lard
- 1½ tbsp Hungarian sweet paprika
- ½ tsp caraway seeds (optional, traditional)
- 4 cups chicken broth
- ½ cup sour cream
- 1 tbsp flour (for thickening)
- Salt & pepper to taste
Instructions
1. Make the Meatballs
- Mix all meatball ingredients until just combined.
- Roll into golf-ball-size meatballs.
- Heat oil in a skillet over medium heat.
- Brown meatballs on all sides (they don’t need to be fully cooked).
- Remove and set aside.
2. Cook the Potato Pottage
- In a pot, melt butter over medium heat.
- Add onion and cook until soft.
- Remove from heat briefly; stir in paprika (prevents bitterness).
- Add potatoes, caraway, broth, salt, and pepper.
- Simmer 15–20 minutes until potatoes are tender.
3. Finish the Dish
- Nestle meatballs into the pottage.
- Simmer 10–15 minutes, until meatballs are cooked through.
- Mix sour cream with flour, then stir into the pot.
- Simmer 5 minutes until thick and velvety.
Serve With
- Crusty bread or nokedli (Hungarian dumplings)
- Extra sour cream
- Fresh dill or parsley
Chef Tips
- Use real Hungarian paprika — it’s sweeter and deeper than regular.
- For heat, add hot Hungarian paprika or a pinch of cayenne.
- Pork keeps it traditional, but beef works too.
If you want, I can:
- make it one-pot
- give a slow cooker version
- or turn it into a weeknight shortcut
Just say 👌
