The rich, smoky paprika sauce is the scene stealer in this main dish. Serve these Hungarian meatballs and Paprika Sauce over noodles, rice, or mashed potatoes. Plan to scoop up every last drop of the delicious sauce!
- 1 lb ground turkey
- 1 large egg
- 1/3 cup breadcrumbs May substitute GF breadcrumbs or GF oats
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon thyme
- 1 1/2 teaspoons Hungarian sweet paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1/3 cup diced sweet onion
- 1 teaspoon chopped garlic
- 3 tablespoon butter
- 4 tablespoons all purpose flour May substitute GF all purpose flour
- 2 cups vegetable or chicken broth heated in microwave
- 1/2 cup half and half
- 1/2 cup low fat milk
- 2 tablespoons Hungarian sweet paprika
- 1/2 teaspoon salt
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Preheat the oven to 325 Fahrenheit.
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Add all the meatball ingredients to a medium bowl, and mix together thoroughly (I find using my hands does a better job than a spoon).
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Form the meatballs using about 2 tablespoons of mixture for each (this will yield about 20 meatballs in total). 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.
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While the meatballs are baking, prep the ingredients for the Paprika 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).
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Heat the olive oil over medium heat in a large skillet. Add the onions and saute for about 2 minutes, then add the garlic and saute 30 seconds more. Remove the onions/garlic mixture from the pan and set aside.
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Add the butter to the pan. Once it is melted, 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.
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Slowly pour the hot broth into the pan, whisking to blend and get rid of any lumps. Continue whisking while the mixture returns to a simmer. It will begin to thicken.
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Add the half and half and milk mixture, whisking to combine, and simmer another minute or so to thicken. Stir in the paprika and salt. Add the onion mixture 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 5-7 minutes.
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Serve on hot noodles or rice, or on top of mashed potatoes.
If you require a gluten modification, I've noted in the ingredient list how to substitute to accommodate this restriction.
This recipe calls for a mixture of half-and-half and low fat milk. You are welcome to modify this based on what you have available. In total, the liquid should equal one cup.
The meatball recipe works well with ground turkey, ground beef, or a mixture of beef and pork. Dealer's choice!