Goulash Style Meatballs

READY IN: 1hr 5mins
Recipe by Terese

Great comfort food :)

Top Review by andianaplus3

This recipe has nice flavours and i would make it again with the following variations,the meatball and sauce ratio was low ,so next time i would only use 700g of mince,i also would use fresh breadcrumbs or even packet breadcrumbs instead of the cubed bread(the texture it created inside the meatball was chewy)I also found 2 eggs even for 1kg was too much therefore i would only use 1 egg,and finally i would serve with rice as this is the usual accompinent to a goulash.

Ingredients Nutrition


  1. Combine the mince, onion, garlic, parsley, rosemary, bread and eggs in a bowl. Season and mix until well combined.
  2. Roll into tablespoon-sized balls, and roll in the seasoned flour.
  3. Heat the oil in a large high-sided saucepan and add the meatballs in batches. Cook until browned and set aside.
  4. Add onion and capsicum to the pan. Cook until onion is browned. Add garlic and cook for 30 seconds.
  5. Add paprika, caraway seeds and wine. Simmer the mixture for 1 minute and then add tomatoes.
  6. Return the meatballs to the pan and simmer uncovered for 10-15 minutes.
  7. Add about 1 tablespoon of the sauce to the sour cream and then slowly add the cream back to the sauce (this ensures the cream doesn't curdle).
  8. Simmer for 5 minutes and serve with pasta.
  9. Tip: 1kg mince makes approximately 40 meatballs. Use as many as you like in the goulash and keep the leftovers for snacks.

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