Paprika beef meatballs with sour cream and crisp onion

AT A GLANCE

  • Serves 4 people

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

  • 20 gm butter, diced
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red banana chilli, finely chopped
  • 150 gm Swiss brown mushrooms, quartered
  • 1 heaped tbsp Hungarian-style sweet paprika
  • 1 tsp each hot paprika and smoked paprika
  • 150 ml dry white wine
  • 400 ml beef stock or chicken stock
  • 400 gm canned chopped tomatoes
  • 5 gm dried porcini mushrooms, soaked in 60ml warm water for 20 minutes
  • ¼ cup coarsely copped flat-leaf parsley, plus extra to serve
  • 2 tsp each finely chopped thyme and rosemary, plus extra leaves to serve
  • 200 gm sour cream, plus extra to serve
  •  
  • Paprika meatballs
  • 400 gm minced beef
  • 50 gm speck, diced
  • 35 gm (½ cup) fine fresh rye breadcrumbs
  • 90 ml milk
  • 1 egg
  • 1 garlic clove, finely chopped
  • 1 tsp Hungarian-style sweet paprika
  • ½ tsp each dried chilli flakes and caraway seeds
  • ½ cup finely chopped flat-leaf parsley
  • ¼ tsp smoked paprika
  •  
  • Crisp onion
  • 1 small onion, thinly sliced into rings
  • For dusting: plain flour
  • 70 ml olive oil
  • 20 gm butter, coarsely chopped
01   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).
02   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.
03   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).
04   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.
05   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.

Topics:

ROSEMARY, SPECK, BEEF, EASTERN EUROPEAN, CHILLIES, MAIN, PAPRIKA, THYME, MUSHROOMS, TOMATOES, DRINK SUGGESTION, AUTUMN, ONIONS

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

EASTERN EUROPEAN PILSNER. , suggested by MAX ALLEN

FEATURED IN

Apr 2015

Apr 2015

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