Hungarian Meatballs with Paprika Sauce

Meatballs

1 lb ground turkey or ground beef

1 large egg

⅓ cup breadcrumbs or oats

⅓ cup grated Parmesan cheese

½ teaspoon marjoram or parsley or dill

1 ½ teaspoons Hungarian sweet paprika

¾ teaspoon salt

½ teaspoon black pepper

Paprika Sauce

1 tablespoon extra virgin olive oil

⅓ cup diced sweet onion

1 teaspoon chopped garlic

3 tablespoon butter

4 tablespoons all purpose flour

2 cups beef broth heated in microwave

½ cup half and half

½ cup milk

¼ cup sour cream (optional add to sauce or serve on the side)

2 tablespoons Hungarian sweet paprika

½ teaspoon salt

Instructions

Preheat the oven to 325 Fahrenheit.

Mix all the meatball ingredients and form into balls (about 20). Arrange them on a baking sheet lined with foil. Bake in a 325 F oven for 20 minutes, or until the interior temperature of the largest meatball reaches 165 F. When done, set aside.

While the meatballs are baking, make the sauce: Dice the onions, measure the butter and flour, measure and heat the broth in the microwave, set out the spices and measuring spoons, pour the milks).

Saute the onions in the olive oil over medium heat for 2 minutes, then add the garlic and saute 30 seconds more. Remove the onions/garlic mixture from the pan and set aside.

Add the butter to the pan and melt, then sprinkle the flour into the pan. Whisk the butter/flour mixture to combine and to remove the lumps, then allow it to slowly bubble and cook for a minute or more. It will turn a light golden brown, then slowly pour the hot broth into the pan, whisking to smooth and returns to a simmer and begins to thicken.

Whisk in the half and half and milk mixture, and simmer another minute or so to thicken. Stir in the paprika and salt. Stir in the onion mixture and sour cream, then arrange each of the meatballs in the pan, coating them with the sauce. Cover, reduce the heat to low, and allow the meatballs to simmer in the sauce for 20 minutes.

Serve on hot noodles or spatzle.

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