Hungarian Meatballs With Mushroom Gravy

Total Time
Prep 15 mins
Cook 20 mins

Hungarian style comfort food! Great when you really want to fill your belly. My own creation but all of the elements are there to make this a Hungarian treat -- garlic, paprika, mustard, thyme, dill, white pepper, and sour cream. I use all dried herbs. You could certainly use fresh but your measurements would have to be altered.

Ingredients Nutrition


  1. Combine all ingredients for meatballs in a bowl except for butter and olive oil. Form into one inch balls.
  2. Heat pan on medium with olive oil and butter. (A few drizzles of oil, a few pats of butter.) Brown meatballs on all sides and reserve.
  3. In a deep sauce pan, heat olive oil over medium high. Add mushrooms and spices for gravy. Saute until browned. Add butter and flour. Cook for one minute. Slowly add beef broth and stir until smooth and thickened. If you are worried about lumps you can reserve some of the broth and make a slurry with that and the flour.
  4. When gravy is thickened add the finished meatballs to reheat. Stir in sour cream and heat through. Sprinkle with fresh parsley if you like.
  5. These go great with wide egg noodles or mashed potatoes.
Most Helpful

My husband and I both really enjoyed this meal. I'm a fan of Thyme however I felt the amount used in the meatballs was a tad too much in my opinion. The amount called for in the gravy was just right. Next time around I will modify accordingly. I doubled the amount of gravy in this dish and it turned out wonderfully. I suggest doubling the gravy, especially to provide 6 servings. Thank you for posting this recipe, I will definately make this again. :)

Johnsdeere December 15, 2009

I didn't use sour cream or dill and we enjoyed it over mashed potatoes. I used 2# beef and doubled the recipe. Gravy seemed like the right quantity for the amount of meatballs. Thank you, I'll make again.

Mickey in MN August 11, 2014

Delicious! I used greek non-fat plain yogurt in place of sour cream and I sauteed some leeks and used in the gravy.

Tia Katrina January 31, 2014