Hungarian Meatball Stew

Transport your taste buds to the heart of Hungary with this hearty and flavorful Hungarian Meatball Stew. This comforting dish combines tender, paprika-spiced pork and beef meatballs with a rich, savory broth infused with sweet Hungarian paprika, garlic, and caraway seeds. Simmered alongside lush crushed tomatoes, diced bell peppers, and potatoes, this stew is a one-pot marvel that’s perfect for cozy dinners or meal prepping. The thickened broth and perfectly balanced seasonings create a satisfying depth of flavor, while a garnish of fresh parsley and optional sour cream adds a fresh, creamy finish. Ready in just over an hour, this recipe is a must-try for lovers of traditional Hungarian cuisine, offering bold flavors and hearty ingredients in every spoonful. Ideal for serving a family of six, it’s a delicious way to warm up your evenings with a taste of Eastern Europe.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 500 g ground beef
• 250 g ground pork
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 large egg
• 60 g breadcrumbs
• 2 tbsp paprika (Hungarian sweet)
• 1 tsp caraway seeds
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp flour
• 1 liter beef broth
• 400 g crushed tomatoes
• 1 green bell pepper, diced
• 500 g potatoes, peeled and diced
• 120 ml sour cream (optional, for serving)
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

Step 1

In a large mixing bowl, combine the ground beef, ground pork, half of the chopped onion, 1 minced garlic clove, egg, breadcrumbs, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly until all ingredients are well combined.

Step 2

Form the mixture into small meatballs, about 1.5 inches in diameter, and place them on a plate.

Step 3

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Working in batches, sear the meatballs on all sides until browned. Remove the meatballs and set them aside.

Step 4

Add the remaining olive oil to the pot and sauté the remaining chopped onion and minced garlic until softened and fragrant, about 3 minutes.

Step 5

Stir in the flour, paprika, and caraway seeds, cooking for 1 minute to form a roux.

Step 6

Gradually add the beef broth, stirring constantly to prevent lumps. Bring to a simmer.

Step 7

Stir in the crushed tomatoes, diced green bell pepper, and diced potatoes. Return the seared meatballs to the pot and season with the remaining salt and black pepper.

Step 8

Cover the pot and simmer gently over low heat for 40 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.

Step 9

Taste and adjust seasoning if necessary. Serve hot, garnished with a dollop of sour cream (if using) and fresh parsley. Enjoy!

Nutrition Facts

Serving size	3235.9 grams (3235.9g)

Amount per serving	% Daily Value*
Calories	3401

Total Fat 205.90g	264%
Saturated Fat 75.40g	377%
Polyunsaturated Fat 4.70g
Cholesterol 837mg	279%
Sodium 10167mg	442%
Total Carbohydrate 200.50g	73%
Dietary Fiber 25.10g	90%
Total Sugars 33.70g
Protein 196.50g	393%

Vitamin D 54IU	269%
Calcium 647mg	50%
Iron 26mg	147%
Potassium 5745mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 22.8%

Carbs: 23.3%