👩🍳 Instructions
- Prepare the meatballs:
- Cook the rice halfway (about 7–8 minutes), drain, and let cool slightly.
- In a bowl, combine ground meat, rice, onion, garlic, egg, paprika, salt, pepper, and parsley.
- Mix well and form into walnut-sized meatballs.
- Simmer meatballs:
- Bring a pot of salted water to a gentle simmer.
- Drop in the meatballs carefully and simmer for about 15 minutes, until cooked through.
- Remove meatballs with a slotted spoon and set aside. (Reserve a cup of the cooking water for the sauce.)
- Make the tomato sauce:
- In another pot, heat oil or lard. Stir in flour and cook until lightly golden (this makes a roux).
- Stir in sugar, then gradually whisk in tomato juice and 1 cup of the reserved cooking water.
- Add bay leaves, season with salt and pepper, and simmer for 10–15 minutes.
- Combine:
- Gently add meatballs to the sauce and simmer together for another 10 minutes so flavors meld.
- Serve:
- Traditionally served with mashed potatoes or buttered noodles.
- Sprinkle with a little fresh parsley if desired.
✨ Hungarian Notes:
- The touch of sugar in the tomato sauce is essential for that Hungarian sweet-sour flavor.
- Some families add a splash of vinegar or lemon juice at the end for brightness.
- Leftovers taste even better the next day as the meatballs soak up the sauce.
Ashley, would you like me to also share a baked version of these Hungarian tomato meatballs, where the sauce and meatballs cook together in the oven?